for 4 people

Leek and potatoes

1	leek (approx. 450 g)
	salted water, boiling
120 g	mealy potatoes, peeled, cut into approx. 2 cm pieces

Filling

1 tbsp	clarified butter
1	garlic clove, squeezed
200 g	mushrooms, finely chopped
1 tbsp	grated Parmesan
½ tsp	dried thyme
1 pinch	nutmeg
¼ tsp	salt
a little	pepper

Triangles

1 tbsp

clarified butter

Dip

100 g	plain yoghurt
2 tbsp	olive oil
½ tsp	dried thyme
¼ tsp	salt
a little	pepper

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.

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