Purée Parmentier

Ingredients

• 160 gLeek
• 600 gPotato
• 30 gButter
• 1500 mlVegetable broth
• 100 mlMilk
• 6 gSalt
• 1 gPepper

Instructions

1. 1

   Preparation

   • Clean the leeks, use only the white and light green parts, and slice thinly.
   • Peel the potatoes and cut into quarters for even cooking.
   • Prepare and heat the broth.
2. 2

   Sweating

   • Melt the butter in a large pot over medium heat.
   • Sweat the sliced leek without browning (just until translucent) for 4–6 minutes.
   • Season lightly with salt.
3. 3

   Cooking

   • Add the potato quarters to the leeks and briefly sauté.
   • Pour in the hot vegetable broth, bring to a boil and cook at high heat about 15–20 minutes until potatoes are very soft.
   • Adjust cooking time so potatoes are fully tender.
4. 4

   Pass and finish

   • When potatoes are very soft, roughly mash with a whisk or potato masher.
   • Pass the mixture through a fine sieve or cheesecloth for an extra-smooth texture.
   • Return to the pot and adjust consistency with hot broth or up to 100 ml hot whole milk if desired.
   • Season with pepper and additional salt if needed. Warm through gently, do not boil.
5. 5

   Serve

   • Serve the purée hot in bowls or as a side on plates.
   • Finish with a knob of butter or a drizzle of olive oil and freshly ground pepper.