Quantities Ingredients
5
|
Medium leeks
|
1 1/2 Tbsp.
|
Olive oil or butter
|
1
|
Bay leaf
|
2
|
Large carrots, peeled, halved length-wise and cut into 1 inch pieces
|
4
|
Peeled slices butternut squash, about 1/2 inch thick, halved
|
2
|
Medium all-purpose potatoes, scrubbed and cut into large chunks
|
1 c.
|
Low sodium vegetable broth
|
3
|
Cloves of garlic
|
Salt and pepper to taste |
Preparation Procedures:
1.
Trim root ends of leeks, leaving white bulbs and about 2 inches of
light green. Cut leeks in half length-wise, removing and discarding
outer layer. Fan layers and rinse under cold running water to remove
grit.
2. In large skillet, heat oil over medium-high heat. Add leeks, cut sides down, garlic and the bay leaf. Cook until leeks are lightly browned, about 2 minutes per side.
3. Add carrots, squash, potatoes, 1/3 cup of broth and salt and pepper to taste. Cover and cook over medium heat 15 minutes. Add remaining broth in two stages, as liquid cooks off. (You want to end up with a saucy glaze. If there is too much liquid, remove lid to reduce glaze. If there is too little liquid, add a tablespoon or so of water.) After 12 to 15 minutes, all vegetables should be tender. Remove bay leaf and serve.
Yield: 4 servings
Preparation Time: 30 minutes