1
large lemon
7
garlic cloves, divided
Extra-virgin olive oil
1
cup (loosely packed) sage leaves
½
cup (loosely packed) rosemary leaves
10
sprigs thyme
1
3.5-oz.-jar capers (⅓ cup plus 1 Tbsp. packed)
1
large bunch parsley
1
Tbsp. plus 1¼ tsp. Diamond Crystal or 2½ tsp. Morton kosher salt, divided, plus more
2½
lb. small or medium leeks (6–8)
3
celery stalks
1¼
lb. small fingerling or Yukon Gold potatoes
2
quarts vegetable stock, divided
½
cup heavy cream
Source : food
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