Broccoli And Leek Puree - cooking recipe

Ingredients

75 g unsalted butter
675 g leeks, washed and shredded
1 teaspoon soft thyme leaves
225 g potatoes, cut into chunks
450 g head of broccoli, stems sliced and florets separated
150 ml double cream
salt
fresh ground black pepper

Preparation

Melt the butter in a large pan.
Add the leeks and thyme and cook for a few minutes until softened, stirring regularly.
Then cover the pan and gently fry for 15-20 minutes until completely cooked down and tender, stirring occasionally.
Meanwhile, cook the potatoes in a pan of boiling salted water for 10-12 minutes until nearly tender.
Add the broccoli stems and cook for another 5 minutes, then add the florets and simmer for a further 3 minutes until just tender.
Drain the potato mixture and place in a food processor with the leeks- you may have to do this in batches.
Blend until smooth and then return to a clean pan.
Stir in the cream, season to taste and re-heat gently just before serving.