Recipe by LilKiwiChicken
This is a version of a dish I first had in Brussels. I think it is a traditional Flemish working person's dish, and goes really well with Carbonnades de Boeuf or Waterzooi. It is also sometimes cooked with ham as well. You can use light chicken stock in place of the vege stock if you prefer.
Top Review by Laura2of7
I had leeks to use up and wasn't interested in making soup, so I found your recipe. With no stock or cream in the house, I made it with whole milk. Even with the substitution, it was very good. I imagine it would be even better with cream. I used russet potatoes for the mash and just a touch of nutmeg. I'm glad I didn't let lack of ingredients keep me from trying this. Thanks for the posting.
- 5 large potatoes, peeled (I use valour in the UK, but any potato suitable for mashing is OK)
- 4 tablespoons butter
- 3⁄4 cup cream (single is fine)
- 1 small onion, finely chopped
- 2 garlic cloves, finely chopped
- 4 medium leeks, finely sliced (don't use the dark green bits)
- 1⁄2 cup stock, light vegetable, make sure it's good quality
- salt and pepper
- little freshly ground nutmeg
Directions See How It's Made
- Cook the potatoes until they are just tender (you can cube them which will speed up the cooking time). Drain well and mash (or use a potato ricer for better results).
- While the potatoes are cooking, melt the butter in a large frypan over medium heat.
- Add the garlic and onion, and cook until just softened (do not burn), then add the leeks and saute until everything is just translucent.
- Add the cream and stock. Simmer for approximately 10 minutes.
- Drain the onion mixture but reserve the liquid. Put the liquid back into the pan and reduce by half. This will take 5 minutes or so.
- Once the sauce is reduced mix the onions and potato mixture together. Then return to the pan and stir the sauce through until well combined. Season to taste.
- If the mixture is too dry add more butter or milk if you don't want too much fat.
- This is yummy served with stews and casseroles.