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JOEKLUGER
Potato-leek puree with almonds
Vegetarian side dish of a puree of potato and leek with almonds.
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Ingredients
Directions
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Peel the potatoes, cut them into pieces and boil them in water with salt in 20 minutes until tender.
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Meanwhile, wash the leek and cut into rings. Heat the butter in a frying pan and fry the leek on low heat 3 min. Remove the pan from the heat.
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Drain the potatoes and let dry without a lid. In the meantime, heat the milk with the rest of the butter in a saucepan.
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Mash the potatoes or puree them with the puree cutter. Add the leeks and milk and heat for a further 1 min on medium heat.
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Season with salt and pepper. Sprinkle with the almonds.
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Nutrition
415Calories
Sodium4% DV93mg
Fat29% DV19g
Protein20% DV10g
Carbs16% DV47g
Fiber32% DV8g
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