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
Leek and Potato Puree
Leek and Potato Puree

Instructions

  1. 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.
  2. In the meantime, warm the milk with 1 tablespoon butter. Season with a little salt, pepper and freshly grated nutmeg.
  3. 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.
  4. 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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