Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Belgian >> Belgian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cook the potatoes until they are just tender (you can cube them which will speed up the cooking time). Drain well and mash (or use a potato ricer for better results). | 2. While the potatoes are cooking, melt the butter in a large frypan over medium heat. | 3. Add the garlic and onion, and cook until just softened (do not burn), then add the leeks and saute until everything is just translucent. | 4. Add the cream and stock. Simmer for approximately 10 minutes. | 5. Drain the onion mixture but reserve the liquid. Put the liquid back into the pan and reduce by half. This will take 5 minutes or so. | 6. Once the sauce is reduced mix the onions and potato mixture together. Then return to the pan and stir the sauce through until well combined. Season to taste. | 7. If the mixture is too dry add more butter or milk if you don't want too much fat. | 8. This is yummy served with stews and casseroles. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
potato	5		peeled	-	-	-	-
butter	4	tablespoons		342.0	15.714	10.686	28.8
cream	3/4	cup		594.0	11.97	6.534	62.424
onion	1		chopped	28.0	6.537999999999999	0.77	0.07
garlic clove	2		chopped	-	-	-	-
leek	4		sliced	-	-	-	-
stock	1/2	cup		85.68	9.3366	3.1626	4.0446
salt pepper				-	-	-	-
nutmeg			ground	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.