Puree with Leeks*
| Categories: | Vegetable 14th Century leeks German |
| Original Source: | Ein Buch von guter Spise |
| Secondary Source: | |
| Cook: | unknown |
| Meeting Date: | 0000-00-00 |
| Serves: | 6
|
A puree with leeks. Take white leek and cut small and mix well with good almond milk and with rice meal and boil that well and do not oversalt.
Ain mus mit lauche. Take wizzen lauch und hacke in cleine und mengez wol mit guter mandel milich und mit rise mele und daz siude wol und versaltz niht.
Ingredients
| 1-1/2 c. | minced leeks (I started w/ 6 small leeks) |
| 1 c. | ground almonds |
| 1-1/2 c. | water |
| 1 tbs. | rice flour |
| 1/2 tsp. | salt |
Steps
- Heat almonds and water to a boil, and add the leeks. Simmer until cooked, and add the rice flour and salt.
Note
I used unblanched almonds. For aesthetic reasons, I would only use blanched almonds in the future. For textural reasons, do not strain the almonds out of the almond milk. Rice meal could be used in lieu of rice flour.
Simple to make - not very labor intensive, except for washing and chopping leeks.
Well received.