I’m here to talk about leeks. Other than potato leek soup, what in the world are you supposed to do with these onion-like flavored and uber-healthy vegetables?
That was my quandary when I titled my newest cooking school mystery “If Onions Could Spring Leeks.” Between you and me, I included other vegetables in the story so I wouldn’t have to come up with a bunch of leek recipes. The challenge of leek-only was too daunting, and, really, who wants a bunch of recipes highlighting leeks? Between you and me again – actually, now that I’ve become so well acquainted with them and really like them, I could use a bunch of leek recipes, but, alas, I only have one that I consider extra tasty.
In fact, it has turned out to be one of my favorite dishes and something I’ve already made for many dinners. It fills you up and is pretty healthy – a rare combination. It’s also super simple and my family likes it too.
I can’t take credit for the original recipe. I found it online and didn’t do much to it except add one thing from Costco.
It’s called: Sautéed Carrots and Leeks, and Costco Chicken
2 leeks, almost finely chopped (original recipe said ‘finely’ chopped, but I’m too impatient for ‘finely.’)
2 carrots, almost finely chopped
1/3 cup chicken broth
2 tablespoons butter (I use salted)
1 tablespoon white sugar
½ teaspoon dried thyme
½ teaspoon kosher salt
1/8 teaspoon ground black pepper
1 Costco chicken (any baked chicken will do). Free it from its bones and tear it to pieces.
If you don’t add the chicken, it makes a great vegetable side dish. If you add the chicken, it’s a one-skillet, healthy, and filling meal.
Easy as that. Hope you enjoy it as much as I and my family do.
Thanks for letting me stop by today!
Paige has generously offered to give away a copy of IF ONIONS COULD SPRING LEEKS to one lucky reader today. Leave a comment [by clicking the word comments, and include your email, cryptically if you need to!]
And tell Paige what your favorite veggie dish is!