Name: Blanquette de Pommes de Terre aux Poireaux (White Potato and Leek Stew)
Yield: Serves 4–6
Cuisine: France
Ingredients: bouquet garni; pepper; ground nutmeg; salt; potatoes; milk; leeks; flour; butter

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

French Regional Cooking

By Anne Willan

Published 1981

About

This stew looks more attractive if it is browned under the grill before serving, though strictly speaking a ‘blanquette’ should remain white.

Ingredients

60 g	butter

Method

In a heavy, medium-sized pot melt 3 tablespoons of the butter, add the leeks and cook slowly, stirring for 5 minutes or until soft but not brown. Sprinkle the flour over them and cook over low heat, stirring, for about 1 minute. Add the milk and bring to a boil, stirring to prevent lumps. Add the po