Ingredients: 20 thin slices of bacon 8 leeks 25 g butter 30 g white flour 1/4 l leek water 1/4 l tomato purée 1/2 tsp curry salt Directions:1. Clean the leeks and cut into 10 cm slices. Boil tender in lightly salted water, about 15 minutes. Drain the water and place in warmed ovenproof dish. 2. Make a roux with the butter and flour, and add tomato puree, water from the leek, curry and a little cream. Season sauce and pour over leeks. Fry the bacon crispy and place around the edges of the dish. 3. Serve with ryebread. |