nz: leek and potato pie

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with cloves, bay, lemon, nutmeg and stilton

 

 

* Exported from MasterCook *

 

Leek And Potato Pie

 

Recipe By :United Nations Internation School

Serving Size : 8 Preparation Time :0:00

Categories : Vegetables Dishes Vegetarian

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/4 pounds leeks

1 pound potatoes -- peeled

2 tablespoons butter -- divided

1 egg yolk

1 3/4 cups milk

1 onion -- studded with

6 whole cloves

1/2 bay leaf

1 tablespoon all-purpose flour

Salt and pepper to taste

3 drops fresh lemon juice

Pinch ground nutmeg

1 cup blue-veined cheese (Stilton) -- divided

 

Precook leeks: Rinse the leeks well, trim and cut into 1-inch-thick rounds.

Blanch leeks in boiling salted water for 10 minutes. Refresh under cold running

water and drain.

 

Make Mashed Potatoes: In a saucepan, boil potatoes in salted water until just

cooked, about 10 to 15 minutes. Drain, return potatoes to pan, and place over

low heat for 5 minutes to dry. Mash potatoes until smooth, adding half the

measure of the butter and the egg yolk. Set aside.

 

Onion-Flavored Milk for Sauce: Pin bay leaf to the onion with a clove or two.

Place milk and studded onion in a medium saucepan and heat milk to just below

boiling.

 

Preheat oven to 375F.

 

Make the white sauce: In a separate saucepan, melt the remaining butter. Add

flour and gently cook over moderate heat until mixture reaches a soft, sandy

texture. Remove onion from milk (discard). Add warmed, flavored milk gradually

to the flour mixture, stirring constantly between each addition to prevent

lumps. Lower heat and simmer 3 minutes. Season with salt, pepper, lemon juice,

and nutmeg.

 

Assemble for baking: In an 8-inch round ovenproof casserole, toss leeks in sauce

and mix in two-thirds of the blue cheese. Spread mashed potatoes on top,

sprinkle with remaining blue cheese, and bake for 30 minutes. Place casserole

under broiler to brown just before serving.

 

Cuisine:

" New Zealand "

Source:

" UNIS 50th Anniversary Cookbook "

 

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Per serving: 154 Calories (kcal); 6g Total Fat; (35% calories from fat); 4g

Protein; 22g Carbohydrate; 42mg Cholesterol; 78mg Sodium

Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0

Other Carbohydrates

 

NOTES : D: Blanched leeks are added to a cheese-onion-white sauce, topped with

mashed potatoes. Bake en casserole then brown under a broiler. This New Zealand

recipe has ancestral resonance for the many New Zealanders who have roots in

Wales, where the leek is the national vegetable.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 5771

 

 

-:-

Pat Hanneman (Kitchen Path recipes:

http://home.earthlink.net/~kitpath/)

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