POTATO PRESENT RECIPES
LEEK & POTATO SOUP RECIPE | JAMIE OLIVER RECIPES
This super-simple classic leek and potato soup is satisfying and nutritious, too.
Total Time 35 minutes
Yield 6
Number Of Ingredients 8
Steps:
- Trim, peel and roughly slice the carrots and celery. Peel and roughly chop the onions. Peel and finely slice the garlic.
- Cut the ends off the leeks, quarter them lengthways, wash them under running water and cut them into 1cm slices.
- Heat 2 tablespoons of oil in a large pan on a high heat, add all the chopped and sliced ingredients and cook with the lid ajar for 10 minutes, or until softened, stirring regularly.
- Meanwhile, peel the potatoes and cut them into 1cm cubes.
- Put the stock cubes into a jug or pan, pour in 1.8 litres of boiling water and stir to dissolve, then pour into the veg pan.
- Add the potatoes. Bring to the boil, then reduce the heat to low and simmer for 10 minutes with the lid on, then remove from the heat.
- Season to taste with sea salt and black pepper, then either serve like this or pulse until smooth using a stick blender or liquidizer.
Nutrition Facts : Calories 139 calories, FatContent 5.4 g fat, SaturatedFatContent 0.7 g saturated fat, ProteinContent 3.9 g protein, CarbohydrateContent 21.1 g carbohydrate, SugarContent 7.8 g sugar, SodiumContent 1.2 g salt, FiberContent 4.1 g fibre
STREUSELED SWEET POTATO CASSEROLE RECIPE | MYRECIPES
Sprinkle a buttery, brown sugar and pecan mixture over the top of the creamy potatoes in this sweet potato casserole that's sweet enough to be dessert.
Provided by MyRecipes
Yield 18 servings (serving size: about 1/2 cup)
Number Of Ingredients 11
Steps:
- Preheat oven to 375°.
- Place potato in a Dutch oven, and cover with water. Bring to a boil. Reduce heat; simmer 12 minutes or until tender. Drain.
- Combine the half-and-half and next 4 ingredients (half-and-half through egg) in a large bowl, stirring with a whisk. Add potato to egg mixture; beat with a mixer at medium speed until smooth. Spoon potato mixture into a 13 x 9-inch baking dish coated with cooking spray.
- Combine flour and sugar in a food processor; pulse to combine. Add chilled butter; pulse until mixture resembles coarse meal. Stir in pecans; sprinkle over potato mixture.
- Cover and bake at 375° for 15 minutes. Uncover and bake an additional 25 minutes or until the topping is browned and the potatoes are thoroughly heated.
Nutrition Facts : Calories 250 calories, CarbohydrateContent 46.1 g, CholesterolContent 22 mg, FatContent 6.3 g, FiberContent 2.7 g, ProteinContent 3.3 g, SaturatedFatContent 2.4 g, SodiumContent 149 mg
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