Creams always feel great and even more so when it’s cold, as they warm our body while filling us easily. This parmentier cream recipe is no exception, it is a cream whose main ingredient is the potato and it is very simple to prepare. His brother, the potato parmentier, is also an excellent side dish for any lunch.
Likewise, parmentier cream is a French recipe similar to vichyssoise cream, but uses less leek in its ingredients. Like its countryman, it can be consumed as a starter or during dinner, as well as being enjoyed cold during the summer.
Ingredients to make parmentier cream:
- 1 large potato
- 2 leeks
- 1 glass of chicken broth
- 1 pinch of salt and pepper
- 1 glass of evaporated milk
- 3 tablespoons of sunflower oil
How to make parmentier cream:
- Heat sunflower oil in a deep pot and add the thickly sliced potato. Go stirring over low heat so that it releases the starch and does not brown but rather softens.
- After 5 minutes, add the leek cut into pieces, but only the white part. Reserve the green part to use it at the end of the recipe. Stir and fry until the leek turns color.
- Pour the chicken broth into the pot, cover and steam for about 15 minutes. You will see that the potato is undone and soft.
- Tip: If you don’t have chicken broth, you can also use water and add salt.
- While the potato and leek are cooking, cut strips from the green branches of the leek that you had set aside. She adds oil to a pan and sautés the leek strips without letting them burn. Put them aside when they are done and leave them on kitchen paper to absorb excess oil.
- When you have the cooking of the potato and the leek almost ready, add a little salt and pepper, stir and leave for 2 more minutes.
- Add the evaporated milk and remove from heat. Take a blender or food processor and puree until you have a super fine and creamy cream.
- Now for the wow factor: take the leek strips you had set aside and add them to your parmentier cream. It will decorate the dish and, in turn, give each spoonful a delicious touch.
