Title: Leek & Potato Puree with Cheese (Papet Vaudoi
Categories: Game Cheese Vegetable
Yield: 4 Servings

KEYWORDS: WILD GAME COOKING

SOURCE: WILD GAME COOKING

Copyright & 1988 by Jonquil & Edward Barr, ISBN 0 9509182 5 3 First published in Great Britain in 1988 by: Rosendale Press Ltd, 140 Rosendale Road London SE21 8LG Serves 4-6 METRIC/IMPERIAL U.S. 900 g/2 lb leeks 2 lb 900 g/2 lb potatoes 2 lb fine sea salt and freshly ground black pepper 100 g/4 oz Gruyere cheese 1/4 lb dash of wine vinegar Cut the leeks into 2.5 cm/1 inch chunks, including as much of the green part as is possible. Wash thoroughly. Peel the potatoes and cut into 2.5 cm/1 inch chunks. Simmer together with the leeks in boiling salted water for 30-35 minutes or until very soft. Drain the vegetables, then mash together until they resemble a puree of potatoes. Mix in the grated cheese and the vinegar, with salt and pepper to taste. An alternative version is to halve the amount of potatoes, and to cook the vegetables in a mixture of white wine and water.

Submitted By SALLIE KREBS> On 12-21-94 (2156)

previous

next