Steam the onion briefly in the oil. Cut the leek into oblong pieces, dice the celery and add them together with the finely chopped salt, celery leaves, pepper and a little bit of juice of a lemon and finally add 1 to 2 cups of water. Cook on low heat for about 1/2 hour. Melt maizena (cornstarch) with the remaining juice of one lemon, add 2 tbsp of water and stir all together into the leek. Again lightly bubble for 2 min.
Lemon Garlic
Rating: 4.0 / 5.00 (3 Votes)
Total time: 45 min
Ingredients:
Instructions: