Broccoli And Leek Puree

1. 1

   Melt the butter in a large pan.

2. 2

   Add the leeks and thyme and cook for a few minutes until softened, stirring regularly.

3. 3

   Then cover the pan and gently fry for 15-20 minutes until completely cooked down and tender, stirring occasionally.

4. 4

   Meanwhile, cook the potatoes in a pan of boiling salted water for 10-12 minutes until nearly tender.

5. 5

   Add the broccoli stems and cook for another 5 minutes, then add the florets and simmer for a further 3 minutes until just tender.

6. 6

   Drain the potato mixture and place in a food processor with the leeks- you may have to do this in batches.

7. 7

   Blend until smooth and then return to a clean pan.

8. 8

   Stir in the cream, season to taste and re-heat gently just before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.