Ingredients

• 1 bunch leek
• 400 g potatoes
• 200 g carrots
• 1 spring onion, fresh
• 6 tablespoons olive oil
• salt

Instructions

1. To reduce the cooking time to leeks can use the pressure cooker, which will reduce from 40 to 5 minutes of cooking. If we do not have it, we have to resort to homemade recipe.

2. In a saucepan put the oil along with sliced onion chopped small brounoisse-squares-to cook over low heat. When the onions are cooked, soft, add peeled potatoes cleaned and cut into irregular pieces and sliced carrots, sauté then just add liquid (water or broth, fish, meat or vegetables) just to cover potatoes. Once it begins to boil, add the leeks, cleaned and sliced, add a pinch of salt, cover the pan and let simmer over low heat for 40 minutes. When potatoes and leeks are tender, put salt to taste and cover with a lid and put the pot to rest. Serve as is or by passing the purrusalda through a food mill as it is a very rich dish also do so to serve it as a cream or mashed.