Stir-fry the leek, garlic and parsley in the butter for 2 minutes.
Add the white wine, bring to a boil and reduce until 1 tablespoon (15 mL) of liquid is left.
Dissolve the corn starch in the cream and add to the leek.
Cook on low heat, stirring constantly until the sauce thickens.Salt and pepper.
Add the fresh coriander.
Pour everything into a mixer and purée.
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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