Leek & Potatoes with Creamy Mustard Leeks
Leek & Potatoes with Creamy Mustard Leeks — 35 min, 10 ingredients, adapted from Beth Adamson.
Recipe adapted from Beth Adamson · View original
Total
35 min
Serves
2
Calories
350 kcal
Ingredients
- 2 leek
- 500 g La Ratte or new potatoes
- 6 sprigs rosemary
- 3 cloves garlic
- 2 tbsp creme fraiche
- 1 tsp Dijon mustard
- 1 tsp wholegrain mustard
- 1 tbsp parsley
- as needed olive oil
- as needed salt & pepper
Instructions
- Place the potatoes in a large pan of cold, well-salted water with a couple sprigs rosemary. Bring to a simmer and cook until the potatoes and tender, then drain.
- Chop the leaves of the remaining rosemary finely. Mix with the garlic and a 2 tbsp oil in a large bowl.
- Preheat oven to 190c fan. When cool enough to handle cut the potatoes in half lengthways and toss in the oil mixture. Roast on a metal baking sheet, cut side down until nicely golden.
- Meanwhile place the large pan over a medium heat with a little oil. Add the leeks and sweat until softened. Stir in the Creme fraiche, parsley and mustards. Warm through and season to taste.
- Spoon the leek mixture onto a serving plate and top with the roasted potatoes and a little chopped parsley.
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