leek and shallot fondue Ingredients: 1 ½ kg of - leeks - salt - 100 g of - butter - pepper - 1 shallot.
Utensils：
- 1 Fondue set- 1 knife- knives 1 frying pan- frying pans 1 wok- 1 saucepan- pots and pans 1 kitchen scale- scales 1 dish-
Total time: 45 min Preparation: 15 min Rest:- Cooking: 30 min
Phase 1
Cut the leeks into sections and thinly slice them lengthwise and slice the shallot.
Phase 2
Melt the butter in a pan or wok and melt the shallot for a minute.
Phase 3
Add the leek sections, salt and pepper.
Phase 4
Pour 10 cl of wateru in the pan and cook for 30 minutes over very low heat, covered, stirring occasionally.
Phase 5
Arrange the drained leeks in the serving dish.
Utensils：
- 1 Fondue set- 1 knife- knives 1 frying pan- frying pans 1 wok- 1 saucepan- pots and pans 1 kitchen scale- scales 1 dish-
Total time: 45 min Preparation: 15 min Rest:- Cooking: 30 min
Phase 1
Cut the leeks into sections and thinly slice them lengthwise and slice the shallot.
Phase 2
Melt the butter in a pan or wok and melt the shallot for a minute.
Phase 3
Add the leek sections, salt and pepper.
Phase 4
Pour 10 cl of wateru in the pan and cook for 30 minutes over very low heat, covered, stirring occasionally.
Phase 5
Arrange the drained leeks in the serving dish.