Braised Leeks And Root Vegetables

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Braised Leeks And Root Vegetables

 

5 medium leeks

1 1/2 tablespoons olive oil

1 bay leaf

2 large carrots, peeled, halved

lengthwise and cut into 1 " pieces

4 slices peeled butternut squash, abt 1/2 " thick,

halved

2 medium potatoes, scrubbed, cut into large chunks

1 cup vegetable broth

 

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 there's too much liquid in pan when almost

done, remove lid to

reduce glaze. If there's too little, add a tablespoon

or so of water.)

After 12 to 15 minutes, all vegetables should be

tender. Remove bay

leaf and serve. Serves 4.

 

 

Don't be angry with life.

There are so many things to be happy for.

Cold, fresh water,

green leaves

and the eyes of good people.

 

Eva Hedén