The strong flavors of this dish - Pommes a la Liegeoise (Beligan potatoes with Juniper Butter) - were a wonderful companion to my moules (Belgian wine-steamed mussels).
1 potato per person you're serving
4 medium-sized baking potatoes (about ½ pound each) thoroughly scrubbed
crème fraîche
Cut a cross in the top of the potatoes and press on the sides to open up the potato. Spoon in a dollop of crème fraîche then scoop a generous amount of the leeks on top.
1 potato per person you're serving
4 medium-sized baking potatoes (about ½ pound each) thoroughly scrubbed
2 sliced leeks
10 whole juniper berries, bruised with the flat of a cleaver or large knife
10 whole juniper berries, bruised with the flat of a cleaver or large knife
2 T strained fresh lemon juice
1 t smoked sea salt, freshly ground
1/2 t flower pepper, freshly ground
crème fraîcheBake the potatoes as you normally would. In a saucepan, melt a pat of butter with a splash of olive oil. Saute the leek until they begin to soften. Add the juniper berries and continue to cook until the white of the leeks are transparent. Add the lemon juice and season with salt and pepper.
Cut a cross in the top of the potatoes and press on the sides to open up the potato. Spoon in a dollop of crème fraîche then scoop a generous amount of the leeks on top.
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