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 | Leek and Potato Puree | | This puree can be frozen for later use.
Makes about two cups (1/2 litre)
Can store in the refrigerator for up to 24 hours or freeze for up to two weeks.
2 potatoes, peeled and diced (about 250 grams)
1 piece leek, 7.5cm in size
1 piece sweet potato (about 185 grams)
1 1/2 cups water
| | Put everything into a saucepan and cover. Bring to a boil and cook for about 15 to 20 minutes or until the vegetables are quite tender. Drain away the liquid but keep it aside. Put the vegetables into a blender or food processor with a little of the liquid, then add more gradually until the puree is the thickness desired.
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