From the kitchen
Potato Milk Leek and White Bean Stew
A hearty, thick stew of white beans and leeks, using potato milk in place of a flour or cream-based thickener.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Potato Milk Edition
Ingredients
- 2 tbsp Olive Oil
- 2 Leeks, sliced and rinsed well
- 2 cloves Garlic, minced
- 2 cans White Beans, drained and rinsed
- 2 cups Vegetable Stock
- 1 1/2 cups Potato Milk
- Fresh Thyme, to finish
Method
- Heat the olive oil and cook the leeks until soft, about 8 minutes. Add garlic and cook 1 minute.
- Add the white beans and stock, and simmer 10 minutes.
- Mash about a third of the beans directly in the pot for extra body.
- Stir in the potato milk and simmer 8 to 10 minutes, until thickened.
- Finish with fresh thyme and serve warm.
Kitchen note
Mashing part of the beans alongside potato milk's own thickening gives this stew real body from two directions at once, a genuinely hearty result without any cream or flour.
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