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| I have never seen such large leeks grown here before |
Tonight's side dish is Braised Leeks from the "Nourishing Traditions" cookbook by Sally Fallon
Braised Leeks
6 medium leeks
2 cups beef stock
1 cup grated Gruyere cheee (which I don't have so I will use some Parmesan)
Trim ends of leeks and split lengthwise. Rinse well and set ina pyrex pan. Bring beef stock to a boil and pour over leeks. Bake at 350 for about 1/2 hour or until the stock has reduced and leeks are tender. Sprinkle on cheese and melt under broiler for a few minutes. Serve immediately
3 comments:
That is a giant one! How was the recipe?
Not bad, but the parmesan didn't cut it... definately needs the Gruyere.
Jason from the northern homestead here.
If you haven't tried it yet, leek soup is amazing. Despite your weather your leeks look like they outpaced mine ... mine look(ed) super healthy they just didn't grow a whole heck of a lot.
Nice to see you back!
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