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Potato-leek puree with almonds
 
 
4 ServingsPTM25 min

Potato-leek puree with almonds


Vegetarian side dish of a puree of potato and leek with almonds.

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Directions

  1. Peel the potatoes, cut them into pieces and boil them in water with salt in 20 minutes until tender.
  2. 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.
  3. Drain the potatoes and let dry without a lid. In the meantime, heat the milk with the rest of the butter in a saucepan.
  4. 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.
  5. Season with salt and pepper. Sprinkle with the almonds.


Nutrition

415Calories
Sodium4% DV93mg
Fat29% DV19g
Protein20% DV10g
Carbs16% DV47g
Fiber32% DV8g

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