Broccoli And Leek Puree

• 75 g unsalted butter
• 675 g leeks, washed and shredded
• 1 teaspoon soft thyme leaves
• 225 g potatoes, cut into chunks
• 450 g head of broccoli, stems sliced and florets separated
• 150 ml double cream
• salt
• fresh ground black pepper

1. Melt the butter in a large pan.
2. Add the leeks and thyme and cook for a few minutes until softened, stirring regularly.
3. Then cover the pan and gently fry for 15-20 minutes until completely cooked down and tender, stirring occasionally.
4. Meanwhile, cook the potatoes in a pan of boiling salted water for 10-12 minutes until nearly tender.
5. Add the broccoli stems and cook for another 5 minutes, then add the florets and simmer for a further 3 minutes until just tender.
6. Drain the potato mixture and place in a food processor with the leeks- you may have to do this in batches.
7. Blend until smooth and then return to a clean pan.
8. Stir in the cream, season to taste and re-heat gently just before serving.

butter, leeks, thyme, potatoes, head of broccoli, cream, salt, fresh ground black pepper

Taken from www.food.com/recipe/broccoli-and-leek-puree-12383 (may not work)