Leek cream (pale green) in a deep white dish with a broad rim, decorated with beansprouts, shredded fried leak and red drops of paprika sauce.
INGREDIENTS FOR 4
MATERIALS
DESCRIPTION
Leek cream (pale green) in a deep white dish with a broad rim, decorated with beansprouts, shredded fried leak and red drops of paprika sauce.
METHOD
Wash and peel the potatoes and cut them into irregular cubes.
Wash and roughly chop the leek.
Finely slice the shallot, put it in a high-sided casserole dish and fry with a little extra virgin olive oil.
Add the leeks and potatoes to the casserole dish and fry for a couple of minutes.
Add cold vegetable stock to cover the ingredients and cook.
Flour the shredded raw leek and fry in oil, drain and leave to rest on absorbent paper.
Reduce vegetable stock in a pan with powdered paprika and add corn starch to thicken and create a sauce.
When the potatoes and leeks are cooked and the stock has reduced, use an immersion blender to create a smooth cream.
Serve decorated with fresh beansprouts, drops of paprika sauce and shreds of fried leek.
