We have been getting the most lovely organic leeks and carrots from our local farmer’s market as well as gorgeous fall/winter squashes. Such a beautiful time of year when the harvest is coming in, the leaves are turning color – one of my favorite seasons.
Leeks seem to be a much underused vegetable – but one that has such great flavor. I love using them in soups and stews or stuffing’s as well.
3 large leeks, green parts and end cut off
3 medium/large carrots
3/4 cup chicken stock
1 small bay leaf
1 Tblsp. butter
1/4 tsp. dried rubbed Thyme
salt and fresh cracked pepper to taste
cornstarch to make a slurry (you will not need much)
Cut the carrots in half, then slice on a diagonal. Lightly steam about 5 minutes, then drain and set aside.
Cut the greens off of the leeks and the ends (you can save the green parts for soup stock) and slice in half rinse well under cold water to remove and dirt/sand. Shake off excess water and slice into about 1/2 inch pieces.
Heat up a large skillet, with the butter on low heat. Add in the leeks and saute about 10 minutes. Then add in the lightly steamed carrots, chicken stock, bay leaf and seasonings.
Turn down the heat to a low simmer, lid on and simmer about 15 minutes stirring occasionally. Remove lid, (there should not be a whole lot of liquid left just a bit) remove the bay leaf and add the corn starch slurry (just a bit to slightly thicken) stirring well to incorporate. Check for seasonings and serve hot with any main dish.