Leeks and potatoes with mustard mayonnaise
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Recipe characteristics
Gluten-free and 8 more Indicative dietary requirements
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Recipe characteristics
Starter
Lunch · Dinner
30 to 60 minutes
Ingredients
＋ Añadir a un menú- Leek white and tender green parts 600 g
- Potato 12 small, washed 600 g
- Mayonnaise commercial, made with pasteurised egg 100 g
- Wholegrain mustard prepared 20 g
- White wine vinegar for sauce 8 g
- Water 1800 g potatoes and 700 g steaming; discarded 2500 g
- Parsley chopped 4 g
- Salt potato water 2 g
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Method
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Place the potatoes in a saucepan with 1800 g water and the salt. Bring to a gentle boil and cook for 20-25 minutes, depending on size, until easily pierced. Drain and discard the water.
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Wash thoroughly between the leek layers and cut into 5 cm pieces. Heat the remaining 700 g water beneath a steamer, without letting it touch the vegetables. Cover and steam the leeks for 12-15 minutes until tender; discard the remaining water.
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Mix all the mayonnaise with the mustard and vinegar until smooth. Keep chilled while the vegetables finish cooking.
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Halve the potatoes and divide with the leeks between four plates. Let the fierce heat subside before adding all the sauce in small dots. Finish with the parsley and serve warm.
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