leek potatoes with lemon gravy.

leek potatoes with lemon gravy

Leek Potatoes:

4  lbs. yukon gold potatoes

1/2 cup Earth Balance® butter

3 leeks, cleaned and thinly sliced

1/2 rice milk

freshly ground salt and pepper

Lemon Gravy:

4 cups vegetable broth

1/4 cup organic corn starch

1 package onion soup mix

1/3 cup fresh minced herbs (oregano, cilantro, sage, thyme)

1 tablespoon fresh squeezed lemon juice

1 tablespoon fresh lemon zest

freshly ground salt and pepper

Prepare the potatoes by scrubbing and chopping them into 1 in. cubes. Boil the potatoes in a large pot of water with a dash of salt for about 40 minutes or until very tender. Drain well and place the cooked potatoes back into the pot.

In a pan melt the butter and sauté the leeks, stirring occasionally for about 15 minutes until the leeks are very tender. Add milk and stir. Remove from heat and pour into the pot of potatoes. Add salt and pepper and beat/smash until fluffy. Place the pot of finished potatoes in the oven to keep warm while preparing the gravy.

In a small pot, heat the vegetable stock on low heat, add the corn starch and onion soup, whisking vigorously while adding the dry contents. No one likes lumpy gravy :-) Once mixed add the remaining gravy ingredients and simmer on low heat for about a minute, stirring constantly.

Top the dish off with some hemp green beans and it’s a small meal. Add a salad and it's dinner.