Potatoes with Leek Sauce

0
Average: 0 (0 votes)
(0 votes)
Potatoes with Leek Sauce
share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation

Ingredients

for
4
Ingredients
1 kilogram small potatoes
salt
2 stalks Leeks
2 shallots
2 tablespoons butter
3 tablespoons Pastry flour
250 milliliters milk
400 milliliters vegetable stock or Vegetable broth
1 bunch parsley
2 handfuls Chervil
freshly ground peppers
freshly grated Nutmeg
1 tablespoon lemon juice
How healthy are the main ingredients?
potatoLeekparsleysaltshallotNutmeg

Preparation steps

1.

Brush the potatoes vigorously under running cold water. Place in a saucepan, cover with water and mix in 1 teaspoon of salt. Cover, bring to a boil and cook for about 30 minutes until they are soft.

2.

While the potatoes are cooking, rinse the leeks and cut into thin slices. Peel and finely dice the shallots.

3.

Melt the butter in a large pot and brown the shallots in it. Add the leeks and sauté briefly. Add the flour, sauté lightly, pour in the milk and stock and mix with a whisk until smooth. Simmer over medium heat for 5-7 minutes, stirring regularly.

4.

Rinse the herbs, pluck off the leaves and chop up a few sprigs for garnish. Stir the rest into the sauce and season with salt, pepper, nutmeg and lemon juice. Pour over the potatoes before serving and garnish with the remaining herbs.

5.

Suggestion: Serve with soft-boiled eggs.