Porrosalda (ragout of leek and potatoes)

Name: Porrosalda (ragout of leek and potatoes)
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 200 g smoked lean streaky bacon; 1 kg Leeks (leek); 800 g medium firm boiling potatoes; 2 Garlic cloves; 2 TABLESPOONS Goose fat; 2 tablespoons (30 g) Flour; 800 ml Vegetable broth (instant); 2 Juniper berries; 2 Bay leaves; 2 Cloves; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/2 pot of marjoram

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

200 g smoked lean streaky bacon
1 kg Leeks (leek)
800 g medium firm boiling potatoes
2 Garlic cloves
2 TABLESPOONS Goose fat
2 tablespoons (30 g) Flour
800 ml Vegetable broth (instant)
2 Juniper berries
2 Bay leaves
2 Cloves
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/2 pot of marjoram

Directions

1
Cut the rind from the bacon. Dice bacon. Clean, wash and cut leek into rings. Peel, wash and slice the potatoes. Peel garlic and press through a garlic press.
2
Heat the lard in a roaster. Fry the bacon and rind until golden brown. Add potatoes and braise for about 10 minutes. Add leek after about 5 minutes. Dust with flour and sauté for 1 minute.
3
Add the vegetable stock little by little while stirring. Add garlic, juniper, bay leaf and cloves. Bring to the boil and simmer at medium heat with closed lid for about 30 minutes. Stir carefully in between.
4
Season to taste with salt and pepper. Wash the marjoram, shake dry, pluck leaves from the stalks, chop coarsely and stir into the ragout. Remove the rind. Arrange the ragout in plates.