Ingredients for 2:
- 1 large potato
- 2 leeks
- 1 glass of chicken broth
- 1 pinch of salt and pepper
- 1 glass of evaporated milk
- 3 tablespoons of sunflower oil
Preparation:
1. Heat sunflower oil in a deep pot and introduce the potato cut into very thick slices. Go stirring over low heat so that it releases the starch and does not brown but rather softens.
2. After 5 minutes, add the leek cut into pieces, but only the white part. Reserve the green part to use it at the end of the recipe. Stir and fry until the leek takes on color.
3. Pour the chicken broth into the pot, cover, and steam for approximately 15 minutes. You will see that the potato is undone and soft.
4. While the potato and leek are cooking, cut strips from the green branches of the leek that you had set aside.
5. Add oil to a pan and sauté the leek strips without letting them burn. Set them aside when they are done and leave them on kitchen paper to absorb excess oil.
6, When the potato and leek are almost ready, add a little salt and pepper, stir and leave for 2 more minutes.
7. Add the evaporated milk and remove from heat. Take a food processor or grinder and blend until you have a superfine and creamy cream.
8. Take the leek strips that you had set aside and add them to your parmentier cream.