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| 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 the Glossary)
2 c. washed, chopped leeks
1/2 tsp. salt (See Salt in the Glossary)
(totally optional) handful of washed, chopped parsley
leaves (See Produce in the Glossary)
1 clove garlic, crushed
1/2 tsp. dried dill weed or a few sprigs of fresh dill weed,
1 clove garlic, crushed
1/2 tsp. dried dill weed or a few sprigs of fresh dill weed,
chopped (See Spices or Produce in the Glossary)
sprinkle of black pepper (See Spices in the Glossary)
Heat the oil to medium in a skillet, 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 skillet near the end).
sprinkle of black pepper (See Spices in the Glossary)
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| Chopped leeks |
Heat the oil to medium in a skillet, 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 skillet near the end).
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| Almost done sauteing |
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