LEEK MASH WITH PRAWNS
TUTJESPAP
“Tûtjespap" (also written tutjespap, tuttepap or in some regions butterpap) is a typical old Flemish dish.
MADE WITH
Vanderhaegen leek mash
TO GET STARTED
Ingredients (to serve 2 to 3)
250 g Vanderhaegen leek mash
250 ml whole milk
25 g butter
25 g flour
50 ml cream (optional, for extra smoothness)
100 g grey prawns
Pepper, salt, nutmeg
Optional: a dash of lemon juice or some chives for freshness
Prepare a light butter sauce (base of the dish)
Melt the butter in a pan, add the flour and stir to form a dry roux. Cook briefly (about 1 minute). Gradually pour in the milk, whisk continuously until you obtain a smooth, light sauce.
Finish to a soft consistency
Simmer gently until the texture is smooth but not too thick. Add a little cream, if desired, for extra softness. Season with salt, pepper and a pinch of nutmeg.
Add the leek mash
Stir the leek mash into the hot sauce until everything forms a smooth whole. Allow to simmer briefly over a low heat.
Top with the prawns
Fold in the grey prawns at the last moment so they warm through gently without becoming tough.
Taste and finish with a few drops of lemon juice or chopped chives for freshness.
TIP
Also pairs beautifully with a softly poached egg or fried fish (such as sea bass or plaice)
