Braised Leeks and Root Vegetables

Name: Braised Leeks and Root Vegetables
Ingredients: 5 medium leeks; 1 1/2 Tbs. olive oil or butter; 1 bay leaf; 2 large carrots, peeled, halved lengthwise and cut into 1-inch pieces; 4 peeled slices butternut squash, about 1/2 inch thick, halved; 2 medium all-purpose potatoes, scrubbed and cut into large chunks; 1 cup low-sodium vegetable broth

7 ingredients

14 steps

Ingredients

5 medium leeks
1 1/2 Tbs. olive oil or butter
1 bay leaf
2 large carrots, peeled, halved lengthwise and cut into 1-inch pieces
4 peeled slices butternut squash, about 1/2 inch thick, halved
2 medium all-purpose potatoes, scrubbed and cut into large chunks
1 cup low-sodium vegetable broth

Directions

1

Trim root ends of leeks, leaving white bulbs and about 2 inches of light green.
2

Cut leeks in half lengthwise, removing and discarding outer layer.
3

Fan layers and rinse under cold running water to remove grit.
4

In large skillet, heat oil over medium-high heat.
5

Add leeks, cut sides down, and bay leaf.
6

Cook until leeks are lightly browned, about 2 minutes per side.
7

Add carrots, squash, potatoes, 1/3 cup of broth and salt and pepper to taste.
8

Cover and cook over medium heat 15 minutes.
9

Add remaining broth in two stages, as liquid cooks off.
10

(You want to end up with a saucy glaze.
11

If theres too much liquid in pan when almost done, remove lid to reduce glaze.
12

If theres too little, add a tablespoon or so of water.)
13

After 12 to 15 minutes, all vegetables should be tender.
14

Remove bay leaf and serve.