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Kimberley
Leek stew with old cheese
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Ingredients
Directions
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Boil the potatoes in plenty of salted water. Drain and grind them with the milk.
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In the meantime, heat the oil and fry the leek with the herbs for about 5 minutes until the leek is softer, but still fresh green.
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Roast the sandwiches lightly brown and let cool.
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Spoon the leek, cheese and half of the parsley through the warm puree. Season with salt, pepper and nutmeg.
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Crumble the toasted bread and mix with the garlic and the rest of the parsley. Sprinkle the stew with this crumb.
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Delicious with pieces of apple baked in butter.
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Nutrition
530Calories
Sodium0% DV0g
Fat35% DV23g
Protein42% DV21g
Carbs18% DV54g
Fiber0% DV0g
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