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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Leek & Potato Puree Recipe

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This recipe for Leek & Potato Puree is from OUR BEST RECIPES BY TWO COUNTRY FRIENDS, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
5 large potatoes ( 1 1/2 #s)
3 T. butter
4 cups finely chopped leeks, rinsed and well drained
1/2 cup milk
Salt & Pepper to taste
1/8 t. nutmeg
Directions:
Directions:
1. Peel the potatoes and cut them into quarters. There should be about 4 cups. Put them in a saucepan and add cold water to cover. Bring to a boil and let cook until tender, 15-20 minutes. Drain well.

2. Put potatoes through a food mill or ricer. Do not recommend a food processor because the potatoes will become gummy.

3. Heat 1 T. butter in skillet and add the chopped leeks. Cook stirring frequently, until softened, about ten minutes. Add the leeks to the potatoes.

4. Heat the milk in a very small saucepan. stir the leeks and potatoes with a wooden spoon while gradually adding the milk. Add the remaining T. of butter and season the salt and pepper and nutmeg. Heat and serve.
Number Of Servings:
Number Of Servings:
6

 

 

 

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