Potato vegetables with leek,

Ingredients for 4 servings:

• 1 kg potatoes, mainly waxy
• 2 stalk(s) leeks, approx. 600 g
• 100 g smoked turkey breast, sliced
• 1 bunch of parsley
• 1 tbsp oil
• 250 ml vegetable stock
• salt and pepper
• 100 g crème fraîche

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

WW – suitable, light and delicious

Peel the potatoes and cut into approximately 2 cm cubes. Score the leek from the green end and wash under running water. Trim the root and coarse leaves and cut the lighter green parts into approximately 0.5 cm wide rings. Finely dice the turkey breast. Wash the parsley, pat dry, and finely chop, leaving the stalks off. Heat the oil in a large pot. Add the leek rings and fry until translucent, stirring occasionally. Add the potato and ham cubes and fry lightly. Sprinkle over the parsley and deglaze with the stock. Bring to a boil, cover, and simmer over medium heat for about 15 minutes, until the potato cubes are tender. Stir in the crème fraîche to thicken the sauce. Reduce slightly further, if desired, and season with salt and pepper.