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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Good as a side dish with most grilled foods. I find children especially like it! Ingredients:
75 g unsalted butter |
675 g leeks, washed and shredded |
1 teaspoon soft thyme leaves |
225 g potatoes, cut into chunks |
450 g head of broccoli, stems sliced and florets separated |
150 ml double cream |
salt |
fresh ground black pepper |
Directions:
1. Melt the butter in a large pan.
2. Add the leeks and thyme and cook for a few minutes until softened, stirring regularly.
3. Then cover the pan and gently fry for 15-20 minutes until completely cooked down and tender, stirring occasionally.
4. Meanwhile, cook the potatoes in a pan of boiling salted water for 10-12 minutes until nearly tender.
5. Add the broccoli stems and cook for another 5 minutes, then add the florets and simmer for a further 3 minutes until just tender.
6. Drain the potato mixture and place in a food processor with the leeks- you may have to do this in batches.
7. Blend until smooth and then return to a clean pan.
8. Stir in the cream, season to taste and re-heat gently just before serving.
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