Leek on Beetroot Potato Puree

• 100g leek
• 1 Pinch salt
• 1 Pinch pepper

For the Mashed Potatoes

• 600g potato
• 2 tbsp milk
• 1 Pinch Nutmeg
• 1 Pinch salt
• 1 beetroot

1. For the mashed potatoes, peel 2pcs potato and 1piece beetroot and boil until soft.

2. Depending on size, beetroot needs to be boiled for up to an hour. I cook it with the skin on.

3. In the meantime, wash leek. Cut off the ends and halve it lengthwise.

4. Melt in a pan and sauté leek vigorously. After they have browned all around, remove from the pan.

5. Drain the potato and mash them together with the beetroot in the same pot or puree with an immersion blender.

6. Add and milk. The amount of milk will determine the consistency of the puree.

7. Season the puree with salt and Nutmeg.

8. Place the puree on a plate and arrange the leek on top. Sprinkle with salt.