She’s a super LEEK, super LEEK, she’s super LEEKY….. Excuse me, I’m just over here laughing out loud at all my vegetable puns. I hope you enjoy them as much as I do. Anyway, this week at Mother Earth Farm, the ladies are pulling up something that won’t make your eyes water when chopping.
Leeks are a great substitute for onions in any recipe. We all know that our vegetables from MEF come straight from Mother Earth herself and might need a little extra cleaning before cooking.
Cleaning Prep
1.Cut off the roots and leaves, toss in a freezer safe bag and save for a soup/broth base later.
2. Slice in half and soak in water.
3. After the dirt has sunken to the bottom, remove, chop, and add to your recipe.
Scroll down to check out how I will be using my Leeks this week.
I’ll be serving this over a goose breast that was slow cooked in the crockpot with water and spices (you can substitute with a beef roast).
Leek Gravy
2 cups of chopped leeks
2 garlic cloves, minced
1 cup broth - saved from the goose breast
2 tbsp butter
salt and pepper to taste
1 tbsp steak seasoning
1-2 tbsp flour - I used almond flour, but you can
bit of honey to sweeten - optional
2 tbsp balsamic vinegar
Instructions:
Melt butter in a skillet over medium high heat. Add in leeks and garlic, cook until browned. You might need more butter, keep the pan and onions “wet” looking.
Pour in broth and balsamic vinegar, bring to a simmer then add salt, pepper, and steak seasoning. Simmer for about 3 min. Add in flour to thicken, stirring well to avoid clumping.
Do a taste test, then add honey if you’d like and more salt/pepper.
Serve as a topping to your protein. I will plate my goose breast cut into cubes, on top of mashed potatoes, and topped with the leek gravy.
