Leek fondue Ingredients: 1 tablespoon of - Dijon mustard - 2 tablespoons of - crème fraîche - 600 g of - leeks - salt - 30 g of - butter - freshly ground pepper 2 tablespoons of - lemon juice.
Utensils：
30'- + QUICK- at the AirFryer- Save- 30min- cooking at the AirFryer- with- 1 saucepan- pots of pots 1 1 Lid- 1 knife- knives 1 cutting board- cutting boards 1 kitchen scale- scales
Total time: 1 hour Preparation: 30 min Rest:- Cooking: 30 min
Phase 1
Cut the leeks in halfand cut them into sections. Wash carefully.
Phase 2
Melt the butter in a saucepan, add the leeks, mix, cover and cook over very low heat for around 25 minutes, stirring from time to time.
Phase 3
At this point add the lemon juice, mustard and leek cream, lightly salt and pepper and mix well.
Phase 4
Cover and cook for another 10 minutes over low heat.
Utensils：
30'- + QUICK- at the AirFryer- Save- 30min- cooking at the AirFryer- with- 1 saucepan- pots of pots 1 1 Lid- 1 knife- knives 1 cutting board- cutting boards 1 kitchen scale- scales
Total time: 1 hour Preparation: 30 min Rest:- Cooking: 30 min
Phase 1
Cut the leeks in halfand cut them into sections. Wash carefully.
Phase 2
Melt the butter in a saucepan, add the leeks, mix, cover and cook over very low heat for around 25 minutes, stirring from time to time.
Phase 3
At this point add the lemon juice, mustard and leek cream, lightly salt and pepper and mix well.
Phase 4
Cover and cook for another 10 minutes over low heat.