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🍽️ Potatoes with Leek Sauce

361 kcal · 30 min · 4 servings

Ingredients

• 1 kg small potatoes
• salt
• 2 stalks leek
• 2 shallots
• 2 tbsp butter
• 3 tbsp flour
• 250 ml milk
• 400 ml vegetable stock or vegetable broth
• 1 bunch parsley
• 2 handfuls chervil
• pepper (from the mill)
• freshly grated nutmeg
• 1 tbsp lemon juice

Instructions

1. 1. Rinse the potatoes thoroughly under running cold water.
2. 2. Place the potatoes in a pot.
3. 3. Cover them just with water.
4. 4. Add 1 teaspoon of salt.
5. 5. Cover the pot.
6. 6. Bring the water to a boil.
7. 7. Let the potatoes cook for about 30 minutes until they are soft.
8. 8. Wash the leek while the potatoes are cooking.
9. 9. Slice the leek into thin rounds.
10. 10. Peel the shallots.
11. 11. Dice the shallots finely.
12. 12. Melt the butter in a wide pot.
13. 13. Lightly brown the shallots in it.
14. 14. Briefly sweat the leek with it.
15. 15. Dust everything with flour.
16. 16. Let the mixture turn light brown.
17. 17. Pour in milk and stock.
18. 18. Stir the sauce smooth with a whisk.
19. 19. Let the sauce simmer over medium heat for 5 to 7 minutes.
20. 20. Stir frequently.
21. 21. Wash the herbs.
22. 22. Pick the herbs off the stems.
23. 23. Chop the herbs finely.
24. 24. Reserve a few small sprigs for garnish.
25. 25. Stir the chopped herbs into the leek sauce.
26. 26. Season the sauce with salt, pepper, nutmeg, and lemon juice.
27. 27. Pour the sauce over the potatoes.
28. 28. Serve the potatoes with the leek sauce.
29. 29. Soft-boiled eggs go well with this dish.

Nutrition per serving

• kcal: 361
• Protein: 12 g · Fett/Fat: 9 g · Carbs: 56 g