Summary

Ingredients

• 1 kg potato (s)
• 2 onions)
• 3 tablespoon flour
• 2 tablespoon butter
• 0.25 liter ¼ milk
• 400 ml vegetable stock
• 1 bunch parsley, smooth
• 0.5 ½ bunch chives
• 1 tablespoon lemon juice
• Nutmeg, freshly grated
• salt and pepper
• 2 leeks

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Instructions

1. Clean the potatoes and cook in a saucepan filled with water until they are soft.
2. Meanwhile, wash the leek and cut into thin slices. Peel and finely dice the onions.
3. Melt the butter in a saucepan. Lightly brown the onions in it. Now add the leek. Dust with flour and sweat until light brown. Add the milk and stock and stir until smooth with a whisk so that there are no lumps. Simmer over medium heat for 5 - 7 minutes, stirring every now and then. Wash, dab and chop the herbs. Stir into the leek sauce. Season to taste with salt, pepper, lemon juice and nutmeg.
4. Drain the potatoes. Serve with the leek sauce.
5. Tip: You can also eat hard-boiled eggs with it. A real alternative to mustard celebrations!