Leeks and potatoes is a simple and tasty side dish typical of Italian cuisine. The potatoes are cooked together with the leeks in a pan with butter and sage until soft and slightly golden. This dish is perfect to accompany meats and fish, but can also be enjoyed on its own as a vegetarian dish.
Peel the potatoes and slice them into 1/2 cm thick rounds
Clean, wash and cut the leeks into pieces
In a saucepan, layer potatoes and leeks alternately until the pan is filled, salt each layer and add 2 glasses of water
Cook with the pan partially covered over moderate heat for 30 minutes (the water should evaporate)
Melt 100 g of butter with a few sage leaves; when it is nicely browned remove the sage and toss the leeks and potatoes in the butter
Pan
Italy
| Energy (kcal) | 91.86 |
| Carbohydrates (g) | 8.66 |
| of which Sugars (g) | 1.62 |
| Fat (g) | 5.63 |
| of which Saturates (g) | 3.26 |
| Protein (g) | 1.45 |
| Fiber (g) | 1.41 |
