Poireaux a VHongroise (pwar-oh ah l’ang-wahz) is an excellent vegetable accompaniment for cheese dishes. If the quantity of nuts is increased, it may also be served as a light and nourishing vegetarian dish.
8 fl. oz. water
2 lb. leeks, trimmed, washed and cut into |-inch lengths
½ teaspoon salt
8 fl. oz. sour cream v teaspoon dried marjoram
2 teaspoon black pepper
2 tablespoons toasted and chopped hazelnuts
1 tablespoons toasted and chopped almonds
1 tablespoons flaked almonds
In a medium-sized saucepan, bring the water to the boil over high heat. Add the leeks and the salt. When the water comes to the boil again, cover the pan, reduce the heat to low and simmer the leeks for 8 to 12 minutes, or until they are just tender. Remove the pan from the heat and drain the leeks in a colander.
In a small saucepan, combine the sour cream, marjoram, pepper, hazelnuts and chopped almonds together. Place the pan over low heat and cook the sauce for 5 minutes or until it has heated through. Remove the pan from the heat and set aside.
Preheat the grill to high.
Arrange the leeks on the bottom of a flameproof dish. Pour over the sauce and sprinkle the flaked almonds on top.
Place the dish under the grill and grill for 3 minutes or until the almonds are brown and the sauce is bubbling.
Remove the dish from under the grill and serve immediately.