Anne Willan

Blanquette de Pommes de Terre aux Poireaux

White Potato and Leek Stew

Preparation info
  • Serves

    4–6

    • Difficulty

      Easy

Appears in
top 1000French Regional Cooking
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