This recipe is from the new cookbook I got for Christmas, I Know How to Cook by Ginette Mathiot. It sounds better in the original French, Je Sais Cuisiner. This is "the Bible of French home cooking since 1932" and it was published in English for the first time this year. Cookbook author Clotilde Dusoulier helmed the effort to bring the French answer to Joy of Cooking to the U.S. after all this time. It's a beautiful book and full of information at 975 pages. So far I have only tried two recipes, this being one of them. Everything is very French, lots of Gruyere cheese and creme fraîche. I have been comparing it alongside my Mastering the Art of French Cooking and it has many of the same recipes, but they are generally more straightforward and updated. Anyway, the Leek Purée was a perfect accompaniment to the Beef Stew and rather simple to make.
12 leeks, sliced (Actually I only had 8 and it worked out fine)
1 pound 2 ounces potatoes chopped (I don't have a food scale, so I guessed... I used two very large Yukon gold potatoes. Everything in this cookbook is in weight, so I guess I need to get one.)
Salt
Generous 3/4 cup creme fraîche (I didn't have any, nor did I have 24 hours to make it out of buttermilk and cream, so I just used cream.)
Cut the green upper part of (this can be reserved for use in soups and stews) and keep the white part. Cut off any damaged leaves, then slice and wash very carefully to remove any soil trapped between the layers. (There is always soil between the layers). Place in boiling salted water and boil, uncovered for about 8 minutes. Then add the potatoes, reduce the heat and simmer for another 15-20 minutes. When the potatoes are tender, drain thoroughly and process the leeks and potatoes in a food processor to make a smooth purée. Season with salt , stir in creme fraîche and serve.
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