Ingredients
Fry light
750g leeks, trimmed and sliced
1 clove garlic, crushed
750g floury potatoes, diced
2 chicken or vegetable stock cubes
made up with 900ml boiling water
2 tablespoons freshly chopped parsley
Method
Fry light the pan, add the leeks and
garlic and cook over a moderate heat for 5-6 minutes until softened but not
brown.
Add the potatoes and stock bring to
the boil and simmer for 20-30 minutes until the potatoes are tender.
Add most of the parsley and seasoning
to taste.
Sprinkle the top with remaining
parsley to serve
No comments:
Post a Comment