LEEK AND POTATO PUREE
|Yogurt||1⁄2 Cup (8 tbs)|
Peel and wash the potatoes and cut into thick slices.
Wash the leeks well, trim and cut into 1" pieces.
Place both vegetables together into boiling salted water and cook until soft.
The water should be as little as is necessary to cook them.
Strain and mash the vegetables, then put them back on the heat and stir in the milk, yoghurt and seasonings.
Whip them over the very low heat until fluffy.
Puree should be softly green.
Serving size: Complete recipe
Calories 713 Calories from Fat 56
% Daily Value*
Total Fat 6 g9.9%
Saturated Fat 3.2 g16.1%
Trans Fat 0 g
Cholesterol 17.7 mg5.9%
Sodium 181.9 mg7.6%
Total Carbohydrates 155 g51.5%
Dietary Fiber 18.1 g72.6%
Sugars 28.1 g
Protein 21 g41.7%
Vitamin A 154.3% Vitamin C 240.6%
Calcium 49.3% Iron 72.9%
*Based on a 2000 Calorie diet