Cream of coconut with winter vegetables

Ingredients:

• 7oz (200g) leek whites
• 2 stock cubes
• a pinch of ginger
• parsley
• 14oz (400g) potatoes
• 1¾ oz (50g) grated coconut,
• 3 1/3 fl oz (10cl) cream
• 5oz (150g) pepper

Preparation Time:

20 min

Cooking Time:

22 min

Method:

Wash the leek whites and cut into round slices. Peel and wash the potatoes and cut them into small squares. Dissolve the two stock cubes into two pints of water over a low heat. Add the potatoes and leeks.
Remove the pepper seeds, cut into thin strips and cook for twenty minutes in a frying pan.
Put the grated coconut into a food processor with the cream and blend for 45 seconds. Sieve the mixture to achieve a smooth texture.
Mix the coconut cream, salt and pepper with the vegetables. Sprinkle with ginger. Bring to the boil and put on a low heat for two to three minutes. Sprinkle with parsley and serve immediately. Good appetit!