Les Poireaux Sauvages! -- and yet, these are so large and sturdy, they could almost be cultivated! What a possibility awaits me. Shall I sautée them and add them to my beans? or perhaps blend them with a bit of the peppery roquette and have them with pasta? They are amazing in an omelet... The possibilities are so many.
1 comment:
braised in butter and chicken stock. mmmmmmm
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