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Danish grandmother's kitchen at its best! (Recipe below) Stuffed leeks 4-6 pers. 4 leeks 600 g minced veal and pork 1 large onion 2 eggs 3 dl breadcrumbs approx. 3-4 dl whole milk 8-10 g salt approx. 1 tsp. grated nutmeg (can be left out) freshly ground, black pepper 2 eggs Grate Chicken stock A little maizena butter and oil for frying Clean the leeks and cut them into pieces of approx. 10 cm. The pieces of leek simmer tenderly in chicken broth. Make sure they don't get too much so they collapse and become sloppy. Fish out the leek pieces and set them aside to cool. Save the broth for sauce. Cut the onion into small pieces and mix it together with the milk and eggs. If you don't have a blender, you can grate the onion on the raw star. Put the wet mixture in the mixing bowl together with the minced meat, breadcrumbs, salt and pepper and grated nutmeg. Mix the stuffing thoroughly. It must be reasonably firm in consistency, otherwise it will be difficult to shape around the pieces of leek. Let the dough come together in the fridge for an hour. The stuffing must then be shaped around the pieces of leek. I think it's easiest if you use a freezer bag to help. (See video) When the leek pieces are wrapped in the stuffing, turn them into beaten egg and then into breadcrumbs. Fry them gently in butter and oil until they are golden. Then put them in the oven at 160 degrees while the sauce is made. Boil the pan with 3 dl of the broth in which the pieces of leek have been cooked. Add 1 dl of cream and bring to a boil. Strain the sauce into a small saucepan. Smooth it with cornstarch mixed with a little water, give it a little color and season with salt and pepper. Serve the stuffed leeks with the sauce and boiled potatoes, tossed with a little butter and chopped parsley.