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4
Easy
Published 2015
I use ready-made curry powder for this sauce since it is not worth blending the spices from scratch for such a small amount. Keep the green parts of the leeks to make soup.
In a large frying pan, heat half the butter and the oil. Add the leeks, a little salt and the curry powder and sauté gently for 2 minutes. Now add half the stock and cook, covered, over very low heat for about 30 minutes, adding a little more stock whenever necessary, so that the leeks are always cooking in some liquid. At the end the leeks should have collapsed to a mushy consistency. Taste an
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