Prep. time: 20 minutes
Cooking time: 10 minutes
Green or white? Both, of course! With young spring leeks, everything is edible. Their long green leaves and bright white stems are tender and delicious and cook in a matter of minutes. The white part contains more soluble fiber and has marked diuretic properties. The cellulose found in the green sections helps stimulate sluggish intestinal function.
- Open up the leeks in half lengthwise.
- Cut off the ends. Separate the leaves and blanch for 4-5 minutes.
- Drain and stuff with a mixture of goat cheese, sesame seeds and alfalfa sprouts.
- Roll up the leek leaves and fasten with a wooden pick.
- Serve cold with soy sauce.
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