New Potatoes With Leeks and Saffron |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
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From the magazine Cooking Pleasures. A fancy side dish for your Thanksgiving meal. Ingredients:
2 large leeks, thinly sliced (about 5 cups) |
1 cup fresh vegetable stock |
2 tablespoons butter |
1/8 teaspoon saffron thread |
1 1/2 lbs bliss potatoes, unpeeled (or red or new potatoes, any small thin-skinned potatoes) |
1 tablespoon salt, plus |
3/4 teaspoon salt, divided |
1/3 cup heavy whipping cream |
Directions:
1. Place the leeks, stock, butter and saffron threads in a large skillet. Bring to a boil over medium heat and gently boil 10-15 minutes or until the liquid evaporates and leeks are tender. Watch pot carefully! Remove from heat and cover.
2. Approximately 30 minutes before serving, place the new potatoes in a large pan; add 1 tablespoon of salt and add enough water to cover the potatoes. Bring to the boil over medium-high heat; boiling 10-15 minutes or until potatoes are tender.
3. Reheat the leeks over medium heat. Stir in the heavy cream and 1/4 teaspoon salt. Bring to a simmer, DO NOT boil. Drain the cooked potatoes and add to the leek mixture. Toss the ingredients gently to combine.
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