Filter
Reset
Sort ByRelevance
JOEKLUGER
Potato-leek puree with almonds
Vegetarian side dish of a puree of potato and leek with almonds.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Peel the potatoes, cut them into pieces and boil them in water with salt in 20 minutes until tender.
-
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.
-
Drain the potatoes and let dry without a lid. In the meantime, heat the milk with the rest of the butter in a saucepan.
-
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.
-
Season with salt and pepper. Sprinkle with the almonds.
Blogs that might be interesting
-
20 minSide dishmixed leaf lettuce, avocado, lemon, blackberry, feta, spring / forest onion, fresh mint, olive oil, red wine vinegar, honey, orange,green salad with blackberries, avocado and red fruit dressing
-
5 minSide dishsoft cream butter, fresh thyme, lime, coarse sea salt,lime-tiger butter
-
30 minSide dishcarrots, Red onions, crumbly potatoes, butter, Full Milk, mustard, grated spicy cheese,carrot stew with red onion
-
40 minSide dishRed pepper, Red pepper, Red onion, garlic, olive oil, tomato paste, cumin powder (djinten), coriander powder (ketoembar), caraway seed,harissa
Nutrition
415Calories
Sodium4% DV93mg
Fat29% DV19g
Protein20% DV10g
Carbs16% DV47g
Fiber32% DV8g
Loved it