Potatoes with leek sauce

  

Rice with avocado
  • 8 POTATOES, peeled
  • 1/2 CUP CREAM
  • 2 TBSP MUSTARD
  • 2 LEEKS, sliced
  • 2 CARROTS, sliced
  • 1 TBSP VINEGAR
  • FRESH MILLED PEPPER
    •
 
  • 2 CLOVES GARLIC, chopped
  • 1 LEEK, sliced
  • 1 RED CHILI PEPPER, chopped
  • 1 1/2 CUP RICE
  • 3 CUPS CHICKEN STOCK
  • 1 AVOCADO, cleaned and sliced
  • 2 TBSP SOY SAUCE
  • 2 TBSP LEMON JUICE
  • FRESH MILLED PEPPER
    •

Cook the potatoes 20 minutes. Bring the cream to the boil with the leek and carrots and simmer for 20 minutes; add the mustard, pepper, vinegar and salt to taste. Put the potatoes in a deep dish and pour the sauce over the potatoes.

Stir fry the leek, peppers and garlic for 5 minutes. Add the rice and stir fry 3 minutes more. Add the stock, bring it to the boil and simmer for 20 minutes. Add the soy sauce and stir. Put the rice in a bowl and arrange the avocado slices on top. Sprinkle them with lemon juice and fresh milled pepper.

This is a recipe from Peru. On the 28th of July, "Fiestas Patrias peruanas" (Peruvian Independence Day) is celebrated because Peru became independent of Spain in 1821. The royalists had support from Argentina. Click on culinary calendar for more links between cooking and history.


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