Leek and Potato Stew with Tarragon and Gruyere cheese
Try this Leek and Potato Stew with Tarragon and Gruyere cheese recipe, or contribute your own.
Try this Leek and Potato Stew with Tarragon and Gruyere cheese recipe, or contribute your own.
- Carbohydrate 24.031911896395 g
- Cholesterol 25.316666704606 mg
- Fat 8.08577167776679 g
- Fiber 1.56292503386736 g
- Protein 3.3468295848854 g
- Saturated Fat 4.98604679857622 g
- Serving Size 1 1 -8 serve (575g)
- Sodium 1926.58775241847 mg
- Sugar 22.4689868625276 g
- Trans Fat 0.476400042239205 g
- Calories 178 calories
Step-by-step
- Melt butter, then saute the garlic, onion, and leeks.
- Add in the potatoes, vegetable stock and let simmer with the lid on, until the potatoes are soft.
- Add in the cream, then stir in the Gruyère cheese until it starts to melt.
- If you like, use a stick blender to puree the leek and potato pieces, so it’s smooth and creamy (making it less stew, more soup).
- Spoon into bowls and top with a sprinkle of tarragon.
Assessing Potato Doneness Without Instruments
Simmering root vegetables requires careful observation of physical structure rather than reliance on a timer. Pierce a potato chunk with the tip of a paring knife; the steel should meet zero resistance at the center. If the edges fray while the core remains firm, lower the heat to medium-low to prevent outer disintegration before the starch cooks through.
Managing Dairy and Heat
Introduce cream and cheese only after the vegetables reach full tenderness. High heat will curdle dairy fats and make the Gruyere stringy rather than emulsified. Keep the liquid at a gentle tremor of 180 degrees Fahrenheit when incorporating the cheese, stirring constantly until the solids dissolve into the broth.
Texture Control and Equipment
An immersion blender alters the final viscosity entirely, transforming a chunky vegetable base into a velvety emulsion. Pulse the blades in three-second intervals to retain some structural integrity in the leeks. Garnish with fresh tarragon leaves just before service to preserve volatile aromatic compounds that dissipate under prolonged heat exposure.
