|Ready to stuff into something|
Leeks have a rich, mellow flavor that deserves to show up in more dishes than just potato-leek soup. This filling is delicious in omelettes, inside baked potatoes, on rice crackers, and in fried pastries. It also contains no common allergens.
2 Tb. olive or other oil (See Oil in Glossary)
2 c. washed, chopped leeks
1/2 tsp. salt (See Salt in Glossary)
(totally optional) handful of washed, chopped parsley leaves
1 clove garlic, crushed
1/2 tsp. dried dill weed or a few sprigs of fresh dill weed,
chopped (See Spices in Glossary)
sprinkle of black pepper (See Spices in Glossary)
Heat the oil in a small pan, and add the chopped leeks and salt. Sauté gently, stirring frequently, until the leeks are translucent and wilted. Do not brown. Add the parsley and garlic and cook another minute or so, until the garlic is translucent. Stir in the dill weed and black pepper. Add 1/4 c. water, cover and simmer about 15 minutes, until the leek is quite tender and the water has evaporated (you may need to uncover the pan near the end).
|Almost done sauteing|