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Potato Leek and Corn Bundles
2013-08-06
https://www.metro.ca/userfiles/image/recipes/baluchons-pommes-terre-poireau-mais-5702.jpg
PT30M
PT50M
PT1H20M
Boil potatoes in a pot of salted water, some 30 minutes.Drain and mash with a potato masher or ricer.Stir in 1 Tbsp., (15 mL) butter and set aside.Cook leeks, covered, in 1 Tbsp. (15 mL) over low heat for 5 minutes. Add potatoes, tarragon and corn, blending thoroughly.Melt 3 Tbsp. (45 mL) butter. Lay down a sheet of phyllo and brush with melted butter.Lay a second sheet over top, brush it with melted butter; add a third sheet and brush with butter.Keep phyllo sheets wrapped in a damp cloth so they don't dry out and crack.Cut stacked sheets in two.In the centre of each half, put 1/2 cup (125 mL) potato mixture.Bring up the sides to make a bundle and tie it with a blanched chive stem.Repeat process two more times.Place bundles on a non-stick baking sheet or in a large oiled muffin pan, and bake 20 minutes or until golden brown.
6
pommedeterreQuebec.com
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1 1/4 lb (600 g) potato, peeled and cut into chunks
1 tsp. (5 mL) salt
6 Tbsp. (90 mL) butter
1/2 cups (125 mL) thinly sliced leeks
1 tsp. (5 mL) chopped fresh tarragon
3/4 cup (190 mL) kernel corn
9 sheets of phyllo
Sufficient quantity, blanched chive stems
Potato Leek and Corn Bundles
6
servings
0:30
Preparation
0:50
COOKING
1:20
TOTAL TIME
Ingredients
-
1 1/4 lb
(600 g)potato, peeled and cut into chunks
-
1 tsp.
(5 mL)salt
-
6 Tbsp.
(90 mL)butter
-
1/2 cups
(125 mL)thinly sliced leeks
-
1 tsp.
(5 mL)chopped fresh tarragon
-
3/4 cup
(190 mL)kernel corn
-
9
sheets of phyllo
-
Sufficient quantity, blanched chive stems
Preparation
Boil potatoes in a pot of salted water, some 30 minutes.
Drain and mash with a potato masher or ricer.
Stir in 1 Tbsp., (15 mL) butter and set aside.
Cook leeks, covered, in 1 Tbsp. (15 mL) over low heat for 5 minutes. Add potatoes, tarragon and corn, blending thoroughly.
Melt 3 Tbsp. (45 mL) butter. Lay down a sheet of phyllo and brush with melted butter.
Lay a second sheet over top, brush it with melted butter; add a third sheet and brush with butter.
Keep phyllo sheets wrapped in a damp cloth so they don't dry out and crack.
Cut stacked sheets in two.
In the centre of each half, put 1/2 cup (125 mL) potato mixture.
Bring up the sides to make a bundle and tie it with a blanched chive stem.
Repeat process two more times.
Place bundles on a non-stick baking sheet or in a large oiled muffin pan, and bake 20 minutes or until golden brown.
Source :
pommedeterreQuebec.com
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
