I like to cook. I think by now I stressed it enough. Sometimes, when I feel especially adventurous I would experiment in the kichen with whatever I have in the fridge. Other times I would reach for some old cookbook or a magazine, where the pictures are just too good and even looking at it would make my stomach grumble. But there is one thing no cookbook or magazine will tell you: what to do with the rest of the food. I mean, unless you really buy only 2 carrots and one leek (only the green part) or only one stick of celery, chances are you are buying a little bit more than stated in the recipe. This carrots and leek pot, found in one cookbook “Gut gekocht, leicht gemacht” from 1979, is perfect not only as a dinner idea, but also a good way of using the rests of the leeks I used the day before.
Preparation time: 10min cook time: 40min
To serve 4 you need:
1- 1,5 leek
500g minced beef
1 tbsp worcester sauce
200ml white wine
1 tbsp butter or vegetable fat
salt and pepper to taste
Wash the carrots, peel and cut into ca 2cm long matchsticks. Wash the leeks and cut in rings.
Heat the pan and melt the butter. Add the carrots and let it stew for 3 min. Pour in the wine and let it cook on small heat for 15min with lid on. Add the leek rings, salt and pepper and cook it for another 15min.
Heat the pan and add the minced meat. Salt it and when cooked add the carrots and leeks to it. Pour in the worcester sauce and stir well. Place the vegetables and meat on a plate, garnish with chopped parsley and serve.