Tomato 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
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