Preparation time: 10 minutes – Cooking time: 20 minutes
Remove any damaged leaves and cut off the leek’s roots. Split it in two down to the white part and rinse thoroughly between the leaves. Cut off the green leaves and only keep the white section.
Peel and rinse the potato. Cut the leek and potato into rounds.
Put the vegetables into the Nutribaby baskets with the bay leaf. Start a 15-minute cycle. Remove the basket containing the leek and continue cooking the potato for 5 minutes.
Meanwhile, dice the Gruyère small and set aside.
When the vegetables are cooked, pour them into the mixing bowl with the cream or milk, nutmeg and cooking juice taken from the container. Blend.
Pour this purée into a bowl and sprinkle with the diced Gruyère cheese.
To save time, prepare 2 leeks and 2 potatoes more so you have 2 extra portions. When you have cleaned and cut the vegetables, freeze them flat in sealed freezer bags.
You can sprinkle the purée with mini croutons of bread.