Leek And Potato Puree Recipe

Summary

Health IndexAverageCuisine
CourseInterest Group

Ingredients

 Leeks6 Large
 Red skinned potatoes2 Pound
 Sweet butter12 Tablespoon (1 1/2 Stick)
 Garlic2 Clove (10 gm), minced
 Heavy cream1⁄2 Cup (8 tbs)
 Freshly ground black pepper To Taste
 Salt To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 3382 Calories from Fat 1727

% Daily Value*

Total Fat 197 g302.8%

Saturated Fat 121.1 g605.5%

Trans Fat 0 g

Cholesterol 551.5 mg

Sodium 845.6 mg35.2%

Total Carbohydrates 391 g130.2%

Dietary Fiber 46.1 g184.5%

Sugars 74.9 g

Protein 47 g94.2%

Vitamin A 686.8% Vitamin C 472.8%

Calcium 122.6% Iron 235.8%

*Based on a 2000 Calorie diet

Directions

Trim roots and most, but not all, of the green leaves from leeks, leaving each leek about 7 inches long.
Split down to but not through the base and wash thoroughly.
Bring 3 quarts salted water to a boil in a pot, add leeks, and cook until tender, about 15 minutes.
Drain and chop.
Meanwhile, peel the potatoes.
Cover them with cold water in another pot.
Add salt and bring to a boil.
Reduce heat and cook until potatoes are very tender, 20 to 40 minutes, depending on the size.
Drain and reserve.
Melt 3 tablespoons of the butter in a skillet.
Add the garlic and cook over low heat until lightly colored, about 15 minutes.
Add leeks and an additional 3 tablespoons butter and continue to cook, stirring occasionally, for 15 minutes.
Transfer leeks and butter mixture to the bowl of a food processor fitted with a steel blade, and puree until smooth.
Mash the potatoes, adding heavy cream as needed.
Stir in the leek puree and remaining 6 tablespoons butter; season with salt and pepper.
Reheat gently until steaming.
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