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Categories:Viewed: 30 - Published at: 6 years ago
Ingredients
- 5 medium leeks
- 1 1/2 Tbs. olive oil or butter
- 1 bay leaf
- 2 large carrots, peeled, halved lengthwise 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 cup low-sodium vegetable broth
Method
- Trim root ends of leeks, leaving white bulbs and about 2 inches of light green.
- Cut leeks in half lengthwise, removing and discarding outer layer.
- Fan layers and rinse under cold running water to remove grit.
- In large skillet, heat oil over medium-high heat.
- Add leeks, cut sides down, and bay leaf.
- Cook until leeks are lightly browned, about 2 minutes per side.
- 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 theres too much liquid in pan when almost done, remove lid to reduce glaze.
- If theres too little, add a tablespoon or so of water.)
- After 12 to 15 minutes, all vegetables should be tender.
- Remove bay leaf and serve.
