Parmentier cream is one of those great classics that never dies. It is prepared in homes around the world and is loved by everyone, young and old. In the Canaries, we know it as caldo verde.
Ingredients:
Butter 75 g
Leek (white part) 250 g
Potato 700 g
Vegetable stock
Sliced bread
Cream
Salt
White pepper
Sunflower oil
Getting Started
We remove the green part of the leek and set it aside for other preparations. We cut the white part lengthwise and then each half into strips. We wash thoroughly until no soil remains and drain well. We peel the potatoes, wash them, and cut them into chunks as evenly sized as possible for even cooking.
We heat 65 g of butter in a saucepan and sauté the leek for five minutes over medium heat. We add the potato pieces, stir, and pour in the vegetable stock. We increase the heat to maximum to bring it to a boil, then reduce it and let it simmer gently for 15-20 minutes or until the potatoes are tender.
Step by Step Parmentier Cream
Meanwhile, we prepare some fried bread cubes. We cut the slices of bread into strips and then into cubes. We heat plenty of oil in a frying pan and fry over medium-high heat. We turn them occasionally to ensure they brown on all sides. We remove them and let them drain on a plate lined with kitchen paper to absorb the excess fat.
Once the potatoes are cooked, we blend, taste, and adjust the salt and pepper to our liking. If we don’t have a powerful blender, we can use an immersion blender or a potato ricer and then pass the cream through a sieve. The important thing is that the result is velvety and smooth.
