Aubergine recipes
Leek and potato soup
Quantities are flexible with leek and potato soup. Adjust up or down as needed.
Ingredients
- 2 leeks
- 25 g butter
- 2-3 potatoes peeled, diced
- 850 ml stock
- chives or parsley (optional)
- 2 tbsp cream (optional)
Instructions
- Trim the tops and roots of the leeks, discard outer layer, slice finely, wash them thoroughly and drain well
- Melt the butter in a large saucepan, add the sliced leeks and diced potatoes
- Season with salt and pepper, then cover and cook on low heat for about 15 minutes
- Add the stock and simmer gently for another 15 minutes or until the vegetables are soft
- Bend to a puree in a liquidiser or press through a sieve
- Reheat in a saucepan to serve, swirl in cream if liked and scatter chives or parsley on the top
Provencal sautéed potatoes
Ingredients
- 2 tbsp olive oil
- 2 cloves garlic
- 400-500 g potatoes peeled and diced
- 25 g butter
- A little saffron (optional)
- parsley / thyme (optional)
Instructions
- Heat oil in a heavy bottomed saucepan
- Add the unpeeled garlic and potatoes, season with salt and pepper and cook, stirring frequently for 20 minutes until golden brown
- Mix together the butter and saffron (if using) in a bowl until smooth
- Remove the potatoes from the pan with a fish slice and drain on kitchen paper
- Place potatoes in a serving dish, sprinkle with chopped parsley and thyme and dot with the saffron butter
Join us now
Contacting us
We work part time on Vegbox, so we may not pick up the phone when you ring. But leave us a message and we'll get back to you as soon as we can!