Potato Leek Puree on Endive with Truffled Caviar

J Vineyards & Winery has been at the forefront of the wine and food experience since our first tasting program launched in 1999. All of the recipes have been created by our J Culinary Team to pair perfectly with our exceptional portfolio of varietal and sparkling wines.


2 leeks, white parts only
½ cup butter
6 large russet potatoes, peeled and quartered
1 cup creme fraeche
2 Cups half and half, warm


Wash leeks and cut into small, even-sized pieces. Place leeks and butter in small pot and season with salt and pepper. Cook over low heat until very soft. Drain off excess fat. Puree leeks in cuisinart with creme fraeche until smooth.
While leeks are cooking, put potatoes in a large pot and cover with cold salted water. Cook over medium heat until potatoes are cooked through and easily broken. Drain.
Add potatoes to leek puree, working in batches if necessary. Process in cuisinart adding hot half and half gradually. Puree should be smooth but not runny. Adjust seasoning. If puree has lumps, pass it through a sieve.
Pipe or spread the chilled puree on top of chilled endive leaves, and top with truffled caviar.


Suggested Pairing: