深谷ねぎ。2014/01/31

今が旬の深谷ねぎ。
白い部分が多く、甘くて柔らかい。
以前は親戚から泥付きのが送られてきてたっけな。。。





だれかの料理本に書いてあったような気がするレシピ。
水・コンソメ・白ワインとローレル・粒胡椒で
スチームケースに入れてチン。
冷まして味を染み込ませるだけ。


白アスパラガスみたいで美味〜。
こういう美味しさを感じるのは年取った証拠か。。。?
スモークサーモンや帆立のサラダにプラスして食べましたよ。




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