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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:
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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.
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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.
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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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