This blog is based on a huge collection of recipes Josa Young wrote for the Fresh Food Company's newsletters between 1995 to 2000. But she can't help digressing...
16 February 2011
Wash, trim and steam your leeks, and process until smooth and the colour of very valuable Chinese jade. Season to taste, with a little lemon juice if liked. You can also cut it with Greek yoghurt and use as a mild sauce for steamed vegetables, fish, chicken etc. If you want to serve it as a vegetable, make some croutons and sprinkle over the top.