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Yam and Leek with Saffron Puree

Yam and Leek with Saffron Puree can be enjoyed as an entrée for the vegan foodies or anyone interested in trying something new.
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Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins


  • 2 ¼ pounds white yam peeled and chopped
  • 3 tablespoons butter
  • 1 leek stalk cleaned and chopped finely (white and light green parts only)
  • ½ teaspoon garlic powder
  • Salt and black pepper to taste
  • 1- tablespoon olive oil
  • 1/3 teaspoon saffron threads
  • 1- cup heavy cream


  • In a stockpot, bring 4 cups salted water to a boil. Add the yam pieces to the boiling water and cook for about 15 minutes or until fully cooked. Drain and reserve 1 cup of yam water.
  • While the yam is cooking, in a saucepan, add the butter and leek. Let leek cook in butter over low heat while stirring occasionally. Once cooked turn off heat and set aside.
  • When yam and leek are cooked let cool for about 7 to 10 minutes before placing in a blender or food processor. Puree both yam pieces and leek with 1 cup reserved yam water. Transfer to the saucepan where you cooked the leek and bring to a slow boil. Add heavy cream and mix well. Add garlic powder and season salt and pepper. Add the olive oil and saffron. Mix well then serve hot.


Use white yam preferably. Saffron is optional.
Recipe updated and inspired from Babette de Rozieres.


Serving: 1grams
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Nutrition info is automatically generated and provided as a courtesy and as an estimate only.

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