Potato And Leek Purée Recipes

Steps:

• Peel and halve the potatoes. Place them in a baking dish. Scatter over the celery, leeks and a liberal sprinkling of black pepper. Cover with chicken stock, adding additional stock or water if necessary.
• Bake in a preheated 425 degree oven for about 30 minutes or until the potatoes are cooked through., basting occasionally and ading water if needed. Remove the pan from the oven and taste the sauce. Season with salt and pepper. If the sauce is watery, pour it into a suacepan and rapidly boil it down until it has the intensity of flavor you prefer.
• Serve with pork cutlet. Nape sauce over pork and vegetables
• ;
• Puree every 1 1/4 cups of leftover vegetable and stock mixture with 1/4 cup low fat yogurt. If you have less vegetables and stock, adjust the amount of yogurt acordingly. Add a pinch of cayenne pepper and salt to taste. chill before serving with a garnish of chopped chives for scallion greens.

Steps:

• 1. In a large pot with water just to cover, boil the potatoes and leeks forabout 30 minutes, until the potatoes are tender and easily pierced with the tip of a knife. Drain, reserving the water, and remove the potatoes. Pass them through a ricer. Set aside.
• 2. Transfer the leeks to a food processor fitted with a steel blade and purée.
• 3. Melt the butter in a heavy saucepan over medium heat. Add the riced potatoes. Gradually stir in the milk, beating with a wooden spoon until creamy. Stir in the puréed leeks. Stir in some of the reserved potato water for a more liquid consistency.
• 4. Serve immediately. Freeze leftover purée that won't be eaten the next day.