Portions: 16

Portion size: 5 oz (150 g)




4 lb

1.8 kg


2 lb

900 g


6 oz

175 g

Leeks or scallions

4 oz

125 g


6 oz

175 mL

Milk or cream, hot

2 tbsp

30 mL

Chopped parsley (optional)

to taste

to taste


to taste

to taste

White pepper

as needed

as needed

Additional hot milk or cream

Per serving:

Calories, 160; Protein, 3 g; Fat, 6 g (33% cal.); Cholesterol, 15 mg;

Carbohydrates, 24 g; Fiber, 3 g; Sodium, 75 mg.

Peel and eye the potatoes. Cut them into uniform sizes. Simmer in salted water until tender.

While the potatoes are cooking, trim the cabbage and cut it into wedges. Steam until tender.

Cook the leeks or scallions very slowly in a little of the butter until tender.

Mash the potatoes and add the leeks or scallions and the rest of the butter. Mix in the milk or cream and the parsley. Chop the cabbage fine and stir it into the potatoes until well mixed. Season with salt and white pepper. If the mixture seems dry, mix in additional milk or cream to bring to a smooth, moist consistency.

Continue reading here: Potato and Eggplant Stew with Cilantro

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