Beets and Leeks in a Raisin Sauce Recipe

In a mortar, grind together the coriander and cumin. Add to raisins and chicken stock. Bring to a boil, then add beets and leeks. Simmer gently for 25 minutes to reduce the liquid or until vegetables are tender, Remove and slice vegetables. Thicken the sauce with a pinch of flour and pour over sliced vegetables already laid out on a large plate. Sprinkle with oil and vinegar.