Prue Leith's latest book is now on ckbk. Get 25% off ckbk Membership
Medium
By Jason Licker
Published 2020
I chose lemongrass to anchor my cream-filled pâte à choux because I am a card-carrying member of the lemongrass alliance. Many people have never cooked with this luscious herb, which is nuts because not only is it deliciously versatile (sweet and savory are both good friends), it also features antioxidants and anti-inflammatory properties. Widely used in Asian cuisine, lemongrass can also produce citronella, a key ingredient in those insect-repelling candl
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Advertisement
Advertisement
No reviews for this recipe