New Potatoes With Leeks and Saffron

Name: New Potatoes With Leeks and Saffron
Cook time: 30 min
Total time: 30 min
Yield: 6-8 serving(s)
Ingredients: 2 large leeks, thinly sliced (about 5 cups); 1 cup fresh vegetable stock; 2 tablespoons butter; 1/8 teaspoon saffron thread; 1 1/2 lbs bliss potatoes, unpeeled (or red or new potatoes, any small thin-skinned potatoes); 1 tablespoon salt, plus; 3/4 teaspoon salt, divided; 1/3 cup heavy whipping cream

Submitted by COOKGIRl

"From the magazine Cooking Pleasures. A fancy side dish for your Thanksgiving meal."

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Ready In:: 30mins
Ingredients:: 8
Serves:: 6-8

ingredients

2 large leeks, thinly sliced (about 5 cups)
1 cup fresh vegetable stock
2 tablespoons butter
¹⁄₈ teaspoon saffron thread
1 ¹⁄₂ lbs bliss potatoes, unpeeled (or red or new potatoes, any small thin-skinned potatoes)
1 tablespoon salt, plus
³⁄₄ teaspoon salt, divided
¹⁄₃ cup heavy whipping cream

directions

Place the leeks, stock, butter and saffron threads in a large skillet. Bring to a boil over medium heat and gently boil 10-15 minutes or until the liquid evaporates and leeks are tender. Watch pot carefully! Remove from heat and cover.
Approximately 30 minutes before serving, place the new potatoes in a large pan; add 1 tablespoon of salt and add enough water to cover the potatoes. Bring to the boil over medium-high heat; boiling 10-15 minutes or until potatoes are tender.
Reheat the leeks over medium heat. Stir in the heavy cream and 1/4 teaspoon salt. Bring to a simmer, DO NOT boil. Drain the cooked potatoes and add to the leek mixture. Toss the ingredients gently to combine.