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“Good as a side dish with most grilled foods. I find children especially like it!”
READY IN:
40mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

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

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