Potato and leek pan with spring herbs – Recipe

When there is little time to cook, a tasty potato-leek pan is just right. It is refined with fresh spring herbs.

Ingredients for the recipe (for 4 people)

• 800 g potatoes
• 2 leeks
• 1 clove of garlic
• 2 tablespoons butter
• 1 dash dry white wine
• 80 ml vegetable broth
• salt, ground pepper
• 1 handful of spring herbs (for example chervil, pimpinella, parsley, wild garlic)
• 120 g semi-hard cheese (for example goat cheese)

Preparation (preparation time: about 35 minutes)

1. Wash potatoes and cut into wedges. Place in a steamer basket, salt, cover and cook over hot steam for about 15 minutes.
2. Wash leeks, cut into rings. Peel garlic, chop finely. Sauté together in butter in a hot pan for 2 to 3 minutes, stirring. Deglaze with wine, let simmer almost completely. 3.
3. Add broth, salt, pepper and simmer for 1 to 2 minutes. Rinse herbs, pluck leaves, chop coarsely. Let potatoes steam out, add to leeks. Season with salt and pepper. Sprinkle with half of the herbs.
4. Cut cheese into strips, sprinkle over vegetables, cover and let melt on the off heat for 1 to 2 minutes. Sprinkle with remaining herbs before serving.