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Broccoli & Leek Puree

Delicious with any roast
Serves 6-8

85g./ 3oz. unsalted butter
700g/ 1lb 9oz. leeks, washed and shredded
1 tsp. soft fresh thyme leaves
225g./ 8oz. potatoes, peeled and quartered
450g /1lb broccoli, stems sliced and florets separated
142ml carton double cream

Method: Melt the butter in a large pan over a medium heat. Add the leeks and thyme. Cover, reduce the heat and cook for 15-20 minutes until the leeks are very soft. Meanwhile, cook the potatoes in boiling salted water for 10-12 minutes until almost tender. Add the broccoli stems and cook for 5 minutes: add the florets and cook for 3 minutes more until tender. Drain the potatoes and broccoli well and transfer to a food processor with the leeks. Process until smooth (you may have to do this in batches). Return the puree to a clean pan. Stir in the cream, season and reheat gently just before serving.
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