Leek Medallions on Carrot Coulis

Whisk oat flakes with milk and Parmesan and season heartily with the spices. Allow to swell for 15 minutes.

Halve the leek lengthwise and cut into very fine strips. Chop the onions. Dice the carrots.

Warm the oil for the coulis. Sauté the onions and carrots until soft. Extinguish with the soup and cook until soft. Puree, season to taste and keep warm.

For the medallions, heat a little oil in a non-stick skillet. Briefly steam the leek strips until soft. Immediately remove and mix with the oatmeal mixture. Heat the remaining oil in the same pan. Form small medallions from the mixture with two spoons and fry on both sides at moderate temperature.

Divide the carrot coulis evenly on plates and place the leek medallions inside.

Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything at hand!

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