Preparation time: 40 minutes ❀ Difficulty of preparation: Simple ❀ Number of servings: 6
| Ingredients: |
|---|
| 1 leek |
| 500 g potatoes |
| 150 g carrots |
| 7 tbsp olive oil |
| 1 tsp salt |
| 1 tsp tumeric |
| 1 bay leaf |
Preparation
- First, wash the leeks well, especially between the leaves, where there are usually traces of soil. To prepare the stew, use the whole leek, from stem to leaves, because every part is nutritionally valuable. Then finely chop the leeks.
- Peel the potatoes and carrots and cut them into cubes.
- Add some olive oil to the saucepan and heat it over medium heat. Add the previously cut leeks and simmer on low heat for about 2–3 minutes.
- Then add the diced potatoes and carrots and mix everything together. Simmer for another minute, then add a glass of water (about 2 dl) so that the vegetables are covered.
- Add the bay leaf and season with salt. Cook for about 20 minutes until the vegetables are soft.
- When the vegetables have softened, mash them with a kneader or hand blender to a fine, thick paste.
- Then add about 700 ml of water, depending on the desired density of the stew.
- Add a teaspoon of turmeric and season with additional salt if necessary. Mix everything well.
- After the stew comes to a boil, cook for another 5 minutes.
You can enjoy your favorite leek and potato stew all year round. However, as seasonal foods are the healthiest, leeks are most recommended for use during the winter months. Due to its mild, aromatic and sweet taste, leek is an excellent addition, but also the main ingredient, in many dishes. Get inspired and enjoy the benefits of this healthy vegetable!
Bon appetit!
