I adopted this recipe and recently tried it as a side dish to a chicken and dressing skillet. It was very simple to prepare, and I like the balance of the flavors of the leeks with the broccoli. I did change the potato content to 2 instead of 1, but this could be amended at your discretion. I think that this is a lower carb and more flavorful option instead of mashed potatoes, or just an excellent veggie side dish for a roast poultry or pork meal. The original poster said that this was one of their traditional Thanksgiving recipes, and I am considering it for my own holiday menus. The whipping cream could be adjusted to a lower fat option, if you wish.

Ingredients

8 serv.

butter↗4 1⁄2 tablespoons
leeks, use white and pale green parts only, halved and thinly sliced to make 5 cups total↗1 1⁄4 lbs
russet potatoes, peeled and quartered↗2 large
broccoli, separated into florets and stems (peel the coarse woody skin from the stems)↗1 lb
whipping cream↗6 tablespoons
fresh dill, minced or 1 teaspoon dried dill↗1 tablespoon

Step-by-step instructions

1
Melt butter in a large skillet over medium heat.
2
Stir in leeks.
3
Cover and stir often until leeks are very soft (about 15 minutes).
4
Cook potato in salted water until almost done (about 15 minutes).
5
To potato and water, add broccoli stems (5 minutes) and then florets (5 minutes) or until tender.
6
Drain well and transfer to food processor.
7
Add leeks to the food processor and puree all.
8
Return puree to skillet and add cream, dill, salt and pepper.
9
Blend well and serve.

Source: food.com

Original recipe ↗

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