Leek And Mustard Mash Recipes

LEEK AND MUSTARD MASH

Leek and Mustard Mash image

Rich, buttery mash stirred through with softened leeks and punchy wholegrain mustard - this is the perfect dish for soaking up gravy or sauces.

Provided by English_Rose

Categories Potato

Time 30m

Yield 8 serving(s)

Number Of Ingredients 6

Ingredients

4 1/2 lbs floury potatoes, such as Yukon gold
2 ounces butter
14 ounces leeks, washed and shredded
6 tablespoons milk
2 tablespoons coarse grain mustard
salt and pepper

Steps:

Peel the potatoes and cut into even-sized chunks, then cook in a large saucepan of boiling water with the lid on for 20 minutes, or until tender when pierced with a knife. Remove from the heat and drain thoroughly. Leave for 5 minutes with the lid off.
Meanwhile, in a frying pan melt the butter and add the shredded leeks. Cook for 5-6 minutes until softened and beginning to colour. Mash the potatoes then, using a wooden spoon, beat the potatoes until smooth before adding the leeks with the milk and mustard. Season to taste.

Nutrition Facts : Calories 267.2, Fat 6.6, SaturatedFat 4, Cholesterol 16.8, Sodium 71.7, Carbohydrate 47.7, Fiber 7, Sugar 4.9, Protein 5.5

LEEKS IN MUSTARD SAUCE

Leeks in Mustard Sauce image

Leeks have a delicious oniony flavor and they are so wonderful in this side dish. The mustard sauce compliments the leeks flavor well and it goes well with many main dishes.-Taste of Home Test Kitchen, Greendale, Wisconsin

Provided by Taste of Home

Categories Side Dishes

Time 35m

Yield 8 servings.

Number Of Ingredients 10

Ingredients

10 medium leeks (white portion only)
2 green onions with tops, chopped
1 garlic clove, minced
1 tablespoon olive oil
3 large egg yolks
1/4 cup water
2 tablespoons lemon juice
6 tablespoons cold butter
1 tablespoon Dijon mustard
Dash white pepper

Steps:

Cut leeks into 1-1/2-in. slices, then julienne. In a large cast-iron or other heavy skillet, saute leeks, onions and garlic in oil until tender. , Meanwhile, in a small heavy saucepan, whisk the egg yolks, water and lemon juice. Cook and stir over low heat until mixture begins to thicken, bubbles around the edges and reaches 160°, about 20 minutes. Add butter, 1 tablespoon at a time, whisking after each addition until melted. Remove from the heat; stir in mustard and pepper. , Transfer leek mixture to a serving bowl; top with mustard sauce.

Nutrition Facts : Calories 185 calories, Fat 13g fat (6g saturated fat), Cholesterol 103mg cholesterol, Sodium 160mg sodium, Carbohydrate 17g carbohydrate (5g sugars, Fiber 2g fiber), Protein 3g protein.

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