Ingredients: 1 Dash pepper, black
|
Directions:
Cook the potatoes and parsnips in water until tender. While these are cooking, chop leeks (light green as well as white) and simmer in the milk until soft. Next, cook the kale and have warm and well chopped (rough chop and blend in short pulses in a food processor).
Drain the potatoes, season with garlic, salt and pepper, and beat well. Add the cooked leeks and milk (be careful not to break down the leeks too much).
Finally, blend in the kale and butter. The texture should be that of a smooth-buttery potato with well-distributed pieces of leek and kale. Garnish with parsley. |