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Potatoes and Leeks in a Creamy Sauce Recipe
|Water||1 Pint (600 Milliliter)|
|Baby potatoes||12 , thickly sliced|
|Leeks||2 , cleaned and sliced|
|Butter||3 Ounce (75 Gram)|
|Corn oil||1 Tablespoon|
|Fennel seeds||14 Teaspoon|
|Coriander seeds||1⁄2 Teaspoon, crushed|
|Black peppercorns||1⁄2 Teaspoon, crushed|
|Single cream||6 Ounce (175 Milliliter)|
|Chopped fresh coriander||1 Tablespoon|
|Ground turmeric||1⁄4 Tablespoon|
Calories 441 Calories from Fat 283
% Daily Value*
Total Fat 32 g49.7%
Saturated Fat 16.5 g82.5%
Trans Fat 0 g
Cholesterol 73.8 mg
Sodium 563.3 mg23.5%
Total Carbohydrates 35 g11.6%
Dietary Fiber 10.4 g41.6%
Sugars 4.8 g
Protein 7 g13.8%
Vitamin A 61.5% Vitamin C 45%
Calcium 34.3% Iron 32.4%
*Based on a 2000 Calorie diet
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,turmeric, 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.
Remove bay leaf.
This dish is good served as an accompaniment.