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Leek and potato ragout

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Ingredients for 2 servings:

  • 125 g ham (Katenschinken), diced
  • 500 g leek
  • 400 g potatoes
  • 1 tbsp lard
  • 1 clove(s) garlic
  • 1 tbsp flour
  • ½ liter vegetable broth
  • 1 bunch of herbs (marjoram, thyme, bay leaf)
  • Salt
  • pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

hearty, tasty, inexpensive

Lightly fry the bacon cubes in the lard, then fry the sliced ​​leeks and potatoes for five minutes. Sprinkle with flour, sauté, and add the broth, herbs, and garlic. Simmer gently over low heat for about 25 minutes, then season with salt and pepper.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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