Potatoes Sautéed With Leeks in Cinnamon-Ginger Crème Fraîche Recipe
Oh leeks, you woefully undervalued vegetable, how your virtues and blessings are so dismally ignored! The strong and pungent taste of the onion, so easily modified to be savory or with a twinge of sweetness, fried or simmered, roasted, put into a stew; there is seemingly little that this versatile vegetable cannot hope to reply to. So too, that more well-known companion, the potato—such a superb base for a meal, so hearty and filling, so adaptable to any flavor to be applied to it while providing its honest solidity. Combine that with crème fraîche, a host of spices running from cinnamon to ginger, and one has a medley of flavors, a potpourri, of sweet and savory and solid and creamy, providing for a wonderfully filling, simple, and cheap meal.
This recipe is entirely my own.
- 4 medium-sized potatoes, chopped to a medium fine-ness
- 4 tablespoons olive oil
- 1 leek, washed, chopped into rings, and these sliced in half
- 4 large cloves garlic, peeled and diced
- 2 teaspoons cinnamon
- Plentiful salt
- Plentiful pepper
- 1 cup crème fraîche
- Heat the olive oil in a casserole or large frying pan over high heat. When hot, add in the chopped potatoes, and sauté for 5 minutes, moving them constantly to prevent burning. Reduce heat to medium.
- Once the potatoes have some sign of brown, add in the leeks and garlic. Mélange all ingredients together and make sure they are all frying.
- Introduce the ginger into the dish, then the cinnamon, plentiful salt and pepper, and some tarragon.
- Turn off the heat, and add in the crème fraîche, mixing it in as it dissolves in the heat and combines with the other ingredients. Once more, add plentiful pepper and salt. Serve either in its original cooking vessel or on a plate; it should come out very easily, and a light white or rosé wine is a good accompaniment.
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© 2018 Ryan Thomas