Grilled Leek with Mustard Butter

Heat ½ liter of water. Clean, rinse and cut the leek into pieces about 8 cm long. Blanch in boiling water for 2-4 minutes (depending on how al dente you want the leeks), remove with slotted ladle and rinse with ice-cold water. Cool.

Stir through the soft mustard, curry, butter and juice of one lemon, season strongly with salt and freshly ground pepper. Place the butter in the refrigerator to set in about 30 minutes.

Score the leek pieces 3/4 of the way lengthwise. Remove the innermost layer, and fill the leek with the chilled butter, as well as a little bit of butter between each layer form. Wrap with breakfast bacon, if desired.

Place cut side up on a small bit of aluminum foil or possibly in an aluminum tray on the broiler. Broil in an aluminum pan for 6 to 8 minutes on each side. Or grill in a roasting pan on one side from the bottom and grill in the oven under the grill function for another 10 to 15 min.

Cooling time: 30 min.

Karina Schmidt:

:Preparation : : 10 min

:Cooking time : : 8 min

:Cost : : 2 #

:Last change : : Karina Schmidt

Our tip: Use a deliciously spicy bacon for a delicious touch!

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