Potatoes and Leeks in a Creamy Sauce Recipe
Ingredients
| Water | 600 Milliliter | |
| 10-12 baby potatoes, thickly sliced | ||
| 2 leeks, cleaned and sliced | ||
| Butter | 75 Gram | |
| Corn oil | 1 Tablespoon | |
| Fennel seeds | 14 Teaspoon | |
| Bay Leaf | 1 | |
| Coriander seeds | 1/2 Teaspoon, crushed | |
| Black peppercorns | 1/2 Teaspoon, crushed | |
| Salt | 1 Teaspoon | |
| Single cream | 175 Milliliter | |
| Coriander | 1 Tablespoon, chopped | |
Directions
Bring the water to the boil, add the potatoes and leeks and blanch for about 5 minutes.
Remove the pan from the heat, drain and set aside.
Heat the butter and oil in a heavy-based saucepan over a medium heat, add the fennel seeds, the bay leaf, crushed coriander seeds and black peppercorns and fry for 15 seconds.
Gradually add the potatoes and leeks and stir gently, being careful not to break the potato slices.
Add the salt, cream and freshly chopped coriander, cover the pan and cook for about 5 minutes more.
Check that the potatoes are cooked before transferring to a serving dish.
This dish is good served as an accompaniment.
Remove the pan from the heat, drain and set aside.
Heat the butter and oil in a heavy-based saucepan over a medium heat, add the fennel seeds, the bay leaf, crushed coriander seeds and black peppercorns and fry for 15 seconds.
Gradually add the potatoes and leeks and stir gently, being careful not to break the potato slices.
Add the salt, cream and freshly chopped coriander, cover the pan and cook for about 5 minutes more.
Check that the potatoes are cooked before transferring to a serving dish.
This dish is good served as an accompaniment.
Chef
