Leeks and Onions Redaction by THL Dagonell Original Recipe: (from "The Goodman of Paris", pg. 253) Porray or Greens And first you pick over, wash, slice and blanch the leeks, to wit in summer when they be young; but in winter when the aforesaid leeks be older and harder, it behoves you to parboil them, instead of blanching them, and if it be a fish day, after what has been said, you must put them in a pot of hot water and so boil them, and also boil sliced onions and then fry the onions, and afterwards fry the leeks with the onions that have been fried already; then put all to cook in a pot of cow's milk if it be out of Lent and on a fish day; and if it be in Lent one puts milk of almonds therein. And if it be a meat day, when these summer leeks be blanched, or the winter leeks parboiled as aforesaid, do you set them to cook in a pot of sewe of salt meat or pork, with some bacon therein. Redaction: 1 bunch leeks 1 large onion 2 tablespoons olive oil 1/4 cup almonds 2 cups water Put a pot of water on to boil. Dice leeks and onion. Boil leeks and onion until they soften. Drain. Put almonds and water in a blender and puree. Normally, when I make almond milk this way, I strain the almond bits out of the juice. However, this time wasn't trying to make a soup, but a vegetable side dish with a sauce, so I didn't strain the liquid. Put the almond milk on to boil, stirring constantly to prevent scorching, until it thickens up to a sauce. Take off heat and let cool. Fry leeks and onions in olive oil until the onions turn transparent. Pour the sauce over the vegetables and stir together. Serve warm as a vegetable side dish.