Leek and Potato Velouté, Crispy Potato Egg, Truffle Cream Recipe - Great British Chefs
This leek and potato velouté from Jozef Rogulski is served with truffle-infused double cream, buttery braised leeks and a ‘crispy potato egg’.
Ingredients
- 100g of sunflower oil
- 250g of onion, diced
- 250g of leek whites
- 100g of leek tops
- 480g of potatoes, peeled and sliced
- 1.5l vegetable stock
- 100g of spinach
- iced water
- 1 leek, cut into 2–3 discs
- 60g of butter
- 150g of vegetable stock
- 1 sprig of thyme
- 150g of double cream
- 15g of truffle paste
- 8 Freshlay Farms Golden Yolker® eggs
- 2 chipping potatoes
- 100g of plain flour
- vegetable oil, for deep-frying
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