Soak the grapes or currants in wine for about half an hour. Clean the leeks carefully, cut away the root end, cut about 3 mm thin slices. Steam in the warm butter at a good temperature for 5 minutes, turning continuously. Add the grapes or currants with the wine and cook at a good temperature for 3 minutes. Add the cream, season and cook until there is little liquid left in the frying pan.
Related Recipes:
Duck Breast with Figs and GrapesFor the duck breast with figs and grapes, preheat the oven to 180 °C. Soak the raisins in the muscatel...
Trout in Broth with Chive PotatoesFor the trout in kraut broth with chive potatoes, first wash trout well and pat dry. To make the trout curl...
Papet Vaudois – Leek Vegetables With500 g of potatoes, finely diced The typical dishes of the Vaudois are very hearty: pork sausages, leeks and...
Rolled Turkey with Leek Carrot StuffingFor the rolled turkey with leek-carrot stuffing, wash and clean the carrots and leeks. Boil the carrots and...
Poussin with Brioche Apple Stuffing and Root VegetablesFor the poussin with brioche-apple filling and root vegetables, first mix all ingredients together for the...
Spicy Pumpkin Soup From GeorgiaRoast pumpkin seeds in the oven. Steam currants in hot oil in saucepan until soft and plump, then set aside...
Veal Fricassee (Preserved Veal)Wash meat, cut into coarse cubes (approx. 3 cm). Clean the root vegetables, wash, cut into cubes. Put cloves...
Sole Rolls on Leek with Turmeric SauceBlanch tomatoes in boiling water, rinse, skin, halve, core, dice. Rinse cilantro, pluck leaves from stems...
Cake of Black CurrantsA cake recipe for all foodies: Shortcrust pastry: quickly knead the ingredients together, wrap in cling film...
Spicy Lentil SaladClean, rinse and cut the leek into thin rings. Heat oil in a saucepan. Sauté leek and lentils briefly...