500 ml leeks, pale green & white parts only, sliced 2 cup
45 ml butter 3 tbsp
125 ml dry white wine 1/2 cup
6 large yellow flesh potatoes, diced
50 ml parsley, chopped 1/4 cup
salt & pepper to taste
Add 1 tablespoon (15 ml) butter to hot skillet; saute leeks until soft, about 6 minutes. Season with salt and pepper.
Deglaze with white wine and completely reduce. Set leeks aside, wipe out pan and heat again. Add remaining butter and sear potatoes for about 10 minutes. Add leeks and parsley back to the pan and stir quickly to heat thoroughly. Check for seasoning. Serve immediately.
Serves 4