Vitelotte Potato Cream

About Vitelotte Potato Cream

The vitelotte potato cream is absolutely delicious and beautiful. It has a nice creamy texture with a hearty flavor. It can be made for any occasion. It is is very quick and easy to prepare. It can be used for a variety courses (stater, main dish, snack, lunch, etc.). This recipe is a great dish for infants because it is full of vitamins and is a puree, making it easy to consume. In addition, you can serve it hot or cold. This recipe is part of my holiday menu. Hope you enjoy making and eating it!

Vitelotte Potato Cream

Serves 4
Prep time 15 minutes
Cook time 35 minutes
Total time 50 minutes
Dietary Diabetic, Gluten Free, Vegan, Vegetarian
Meal type Appetizer, Lunch, Main Dish, Side Dish, Snack, Starter
Misc Gourmet, Pre-preparable, Serve Cold, Serve Hot
The vitelotte potato cream is absolutely delicious and beautiful. It has a nice creamy texture with a hearty flavor. It can be made for any occasion. The vitelotte potato cream is very quick to prepare. It can be used as a variety of courses (stater, main dish, snack, lunch, etc.). Vitelotte Potato Cream is a great dish for infants because it is full of vitamins and is a puré, making it easy to consume. This recipe is part of my holiday menu. Hope you enjoy making and eating it!

Ingredients

  • 500g vitelotte potatoes
  • 250g leek (only the white part)
  • 1 Small onion
  • water to cover the vegetables
  • drizzle rice milk
  • 20ml olive oil
  • Himalayan salt
  • 1 long strip of chive
  • pinch black pepper
  • pinch nutritional yeast

Note

You can serve the vitelotte potato cream in a small plate or in tiny glass.

Directions

Step 1
Cut the leek in a half, vertically.
Step 2
Rinse the potatoes and the leek under water.
Step 3
Dice the potatoes and cut the leek and the onion into julienne. Keep the peel of the potatoes because it has a lot of good health properties.
Step 4
In a pot, add the olive oil and let it warm up.
Step 5
Start adding the leek and the onion. Add a pinch of salt.
Step 6
When the vegetables become transparent, add the potatoes.
Step 7
Cook for approximately 2 minutes. After, add the water. Add enough water to cover the vegetables but not too much. We don't want to soak them.
Step 8
When the potatoes are tender, add the drizzle of rice milk and the nutritional yeast.
Step 9
Take some liquid out but keep it on the side. After, if you don't get the desired texture, just add back the liquid little by little until the desired texture is met.
Step 10
Blend everything together.
Step 11
As a decoration, I used chives and sesame seeds.