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Mamzells leek cannelloni

Side dish | Easy | 45 minutes
Side dish
Easy
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Recipe details

Ingredients

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Directions

  1. Trim off green part of leek. Cook in salted boiling water for 10–15 minutes. Leeks should be soft in the centre.
  2. Remove carefully and pat dry on several layers of paper towel.
  3. Using a mandoline, finely slice potatoes (about 2 mm). Slices should not break when rolled. Brush one side of each potato slice with butter. Season with salt, pepper and herbs. 
  4. Cut leeks into 3 equal parts. Wrap each piece of leek in 2 potato slices placed side by side (buttered and seasoned side inward), covering leek completely.
  5. Heat skillet over medium heat and coat with olive oil. Place leeks in skillet with potato fold facing downward so the wrap holds together properly. Cook wraps for 10–15 minutes, gradually turning them to brown entire potato slices. 
  6. Once cooked, place on paper towel to absorb excess oil. Season with herbs and a little pepper, then serve.

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