Servings: 4
Calories: 120kcal
Instructions
- Potatoes: Cook in lightly salted water 15-18 min until tender. Drain and let evaporate for 1 min on low heat.
- Wash leeks: Halve lengthwise, rinse thoroughly between layers (sand!), chop finely.
- Stew leeks: stew 8-10 min in 10 g butter (and/or dash of water) with lid until soft, do not color. Last minutes without lid to allow excess liquid to evaporate. You can choose to blend the leeks.
- Purée: Mash potatoes with warm milk, possibly an egg and butter. Season with salt, pepper, nutmeg and cayenne pepper.
- Mix: Fold in the stewed leeks. Taste and finish with mustard if necessary.
- Bacon frying: Dice the bacon and fry until crispy in a pan without butter.
Nutrition Facts
Serving: 100g | Calories: 120kcal
Tips
- Stew leeks under cover (soft, do not color), open last 1-2 min to dry stew.
- Stir bacon into the puree only at the end for crispy effect.
- Texture: withhold some cooking liquid/milk, add until smooth.
Save
- Cover and refrigerate for 1-2 days. Reheat with dash of milk/cream; fry back bacon separately briefly.
What do you serve with it?
- Meatballs in tomato sauce
- vol-au-vent
- sausage with onion sauce
- grilled fish.





