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Poireaux en purée

Serves : 4 people
Preparation : 10 minutes
Cooking : 12 minutes

Ingredients

Instructions

  • Peel and wash the leeks and potatoes.
    Cut them into rounds.
  • Place them in a pressure cooker with water, nutmeg, salt, and pepper.
    Close the lid and cook for 10 minutes starting from the moment the valve starts to hiss.
  • Blend the purée in a blender or mash it with a potato masher.
    Add cream until you reach the desired consistency.
  • Heat again for 2 minutes, uncovered, stirring occasionally.
  • Serve after sprinkling with chopped chervil.

    • Notes

    Using the same method, you can make purees from carrots, green beans, artichokes, turnips, and zucchini, using 500 g of peeled vegetables.