Leek and Potato Puree
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 25 mins |
| Total Time | 35 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 leek, (350 g)
- 500 g potato (s), floury cookin
- 150 ml milk
- 1 ½ tablespoon butter
- some salt and pepper
- some nutmeg, freshly grated
Print Recipe
Pin Recipe Instructions
- Clean the leek, halve lengthways and cut into half rings 1/2 cm thick. Peel the potatoes and cut them into large pieces. Put the potatoes in a saucepan with half of the leek. Cover with salted water and bring to the boil, covered. Cook on medium heat for 20 minutes.
- In the meantime, warm the milk with 1 tablespoon butter. Season with a little salt, pepper and freshly grated nutmeg.
- Melt 1/2 tablespoon butter in a pan. Fry the rest of the leek in it over a medium heat for 5 minutes, season with salt and pepper.
- Drain the potato and leek mixture and let it steam off briefly. Finely mash with a potato masher. Stir in the milk-butter mixture and fried leek. If necessary, season the puree with salt, pepper and nutmeg.
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