Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Leek and potatoes
Filling
Triangles
Dip
How it's done
Leek and potatoes
Score the leek lengthwise with a knife, carefully separate all layers that are about 5 cm wide or wider. Finely chop the inside of the leek. Blanch the separated leek layers in batches in boiling salted water for approx. 30 secs. each, carefully remove with a slotted spoon and lay out on a clean kitchen towel. Cook the potato cubes in the same salted water for approx. 20 mins. until soft, drain, and mash in a bowl with a fork.
Filling
Heat the clarified butter in a pan. Sauté the garlic, mushrooms and the reserved chopped leek for approx. 5 mins. Add everything to the bowl with the potato mixture, stir in the cheese, season.
Triangles
Place a strip of leek on the work surface. Place approx. 1½ tbsp of filling on one corner of the leek strip and flatten slightly. Fold over the corner to form a triangle, then fold the triangle over three times so that all edges are sealed. Trim off the excess leek (see tip). Repeat this process with the remaining strips of leek and remaining filling. Heat the clarified butter in a wide, non-stick frying pan. Fry the leek triangles for approx. 3 mins. on each side until golden brown.
Dip
Combine the yoghurt with all the ingredients up to and including the pepper, serve the dip with the leek triangles.
| Tip: | Place the trimmed leek pieces on the work surface, slightly overlapping, fill them as before, then fold over and fry. |
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