3 leeks 4 potatoes, quartered 1/4 cup butter 1/2 cup milk 1/2 cup light cream 1 qt. water or chicken stock 1/4 teaspoon fresh chopped chervil 2 tbsp. each chopped celery and shallots 1/8 teaspoon celery seed parsley, to garnish croutons (optional) Peel and quarter the potatoes. Prepare the leeks by removing the green portions, reserving for another use if desired. Cut down the center lengthwise and wash thoroughly. Chop the white portions finely. Sauté until softened with the shallots in half the butter for 5-7 minutes. Add 1 quart of water or chicken stock, 1/2 teaspoon of salt, celery, the quartered potatoes, and simmer 20-25 minutes. Remove potatoes and leeks to a small bowl. Using a potato masher, mash the potatoes to a puree. Return the puree to the cooking water. Stir in the milk, cream, and remaining butter. Heat until heated through (about 2 minutes). Season to taste with salt and pepper. Garnish with parsley and croutons.
Sweet Potato Casserole With Praline Topping
Ingredients 1 cup all-purpose flour 2/3 cup packed brown sugar 1/4 cup chopped pecans, toasted 1/4 cup stick margarine, melted 1/2 teaspoon ground cinnamon 4 medium sweet potatoes, peeled and halved (about 2 1/2 pounds) 1/2 cup granulated sugar 1 1/2 teaspoons vanilla extract 1 large egg white 1 (5-ounce) can fat-free evaporated milk Cooking spray
Directions Estimated Total Time: 1 hour, 40 minutes Preheat oven to 350°. Combine first 5 ingredients in a small bowl, stirring to form a streusel. Set aside. Place potatoes in a Dutch oven; add water to cover. Bring to a boil; cover, reduce heat, and simmer 30 minutes or until very tender. Drain well; mash in a large bowl. Stir in 1 cup streusel, granulated sugar, vanilla, egg white, and milk. Spoon into a 2-quart casserole coated with cooking spray; top with remaining streusel. Bake at 350° for 45 minutes.