Florentine jacket potatoes with leek sauce

Ingredients for 4 servings:

• 1 kg potatoes
• 2 onions
• 3 tbsp flour
• 2 tbsp butter
• ¼ liter of milk
• 400 ml vegetable stock
• 1 bunch parsley, flat
• ½ bunch chives
• 1 tbsp lemon juice
• Nutmeg, freshly grated
• salt and pepper
• 2 stalk(s) leeks

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Clean the potatoes and cook in a pot filled with water until tender. Meanwhile, wash the leeks and slice them thinly. Peel and finely dice the onions. Melt the butter in a pot. Lightly brown the onions. Now add the leeks. Dust with flour and sauté until light brown. Add the milk and stock and whisk until smooth to avoid lumps. Simmer over medium heat for 5-7 minutes, stirring occasionally. Wash the herbs, pat dry, and chop finely. Stir into the leek sauce. Season with salt, pepper, lemon juice, and nutmeg. Drain the potatoes. Serve with the leek sauce. Tip: You can also serve it with hard-boiled eggs. A great alternative to mustard eggs!