A couple of notes on leeks: They collect dirt in their inside layers, so cut the leek in half lengthwise and pull the inside layers apart slightly to rinse thoroughly. Also, the outside leaves are darker and tougher than the inside; to make sure you use all the intereior white part without waste, turn the leek with the leafy top end away from you and whittle it to a point before dicing.
Large turnip (about 12 ounces), peeled and cut nto medium dice (about 2 cups)
2 large sweet potatoes (about 2 pounds), peeled and cut into medium dice (about 4 cups)
2 cups fresh or frozen lima beans
2 tablespoons olive oil
3 tablespoons butter
3 cloves garlic, minced
White part of large leek cut into medium dice (about 1 1/2 cups)
Kernels from 4 years corn, cut off the cob (about 2 cups)
Red bell pepper, cut into medium dice
Salt and pepper to taste
1 tablespoon minced fresh parsley
Bring a large saucepan or stockpot of generously salted water to a boil and blanch the turnip, sweet potatoes and lima beans until just tender-crisp when pierced with a fork, about 7 minutes. Drain in a large colander and rinse with cold water. Cool. (This can be done the day before; pat vegetables dry and refrigerate in plastic bags. The leeks, red bell pepper and corn can be prepped the day before as well.) Heat oil in a large skillet until hot but not smoking and add butter. Add the garlic and saute just until golden but not browned, about 30 seconds. Add the leek and cook until translucent, about 2 minutes. Add the corn, the red bell pepper and the reserved vegetables and saute until they are heated through and the sweet potatoes show a little brown color. Season with salt, pepper and parsley.
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