PUREE DE POIREAUX (LEEKS PUREE)

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Puree de poireaux (Leeks puree) image

Provided by Craig Claiborne And Pierre Franey

Categories     casseroles, side dish

Time 30m

Yield Six to eight servings

Number Of Ingredients 5

3 pounds leeks, about 8 small leeks
Salt, if desired
Freshly ground pepper
4 tablespoons butter
1/8 teaspoon freshly grated nutmeg

Steps:

  • Trim off the stem end of each leek. Cut off enough of the green part to leave a main section of about seven inches. Split the leeks lengthwise in half. Cut the split leeks crosswise into one-and-one half-inch lengths. There should be about eight cups loosely packed. Rinse thoroughly in cold water. Drain.
  • Put the leeks in a saucepan or kettle and add enough water to cover. Bring to the boil and simmer, uncovered, about 15 minutes or until tender. Drain thoroughly.
  • Put the leeks into the container of a food processor or blender and puree until fine. Scrape the mixture into a saucepan and start beating. Add the salt and pepper to taste, butter and nutmeg. Stir until piping hot. Serve.

Nutrition Facts : @context http, Calories 156, UnsaturatedFat 2 grams, Carbohydrate 24 grams, Fat 6 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 4 grams, Sodium 413 milligrams, Sugar 7 grams, TransFat 0 grams

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