I sweated off some leeks with salt and pepper and once nearly cooked through I added a little bit of chicken stock. I use the concentrated Knor liquid stock, you only need a tablespoon with a dash of water. I then added a tablespoon of mascapone cheese. This melts into the leeks and creates a lovely creamy sauce!
Served with carrots and savoy cabbage. I only use the outer leaves from the cabbage as the inner paler ones make a lovely coleslaw.
Delicious roast mid week and no simple carbs needed!
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