Serve this as a main course, with a green salad and goat cheese to spread on crusty bread.
- 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
Trim root ends of leeks, leaving white bulbs and about 2 inches of light green. Cut leeks in half lengthwise, removing and discarding outer layer. Fan layers and rinse under cold running water to remove grit.
In large skillet, heat oil over medium-high heat. Add leeks, cut sides down, and bay leaf. Cook until leeks are lightly browned, about 2 minutes per side.
Add carrots, squash, potatoes, 1/3 cup of broth and salt and pepper to taste. Cover and cook over medium heat 15 minutes. Add remaining broth in two stages, as liquid cooks off. (You want to end up with a saucy glaze. If there’s too much liquid in pan when almost done, remove lid to reduce glaze. If there’s too little, add a tablespoon or so of water.) After 12 to 15 minutes, all vegetables should be tender. Remove bay leaf and serve.
- Calories: 329
- Carbohydrate Content: 64 g
- Fat Content: 6 g
- Fiber Content: 12 g
- Protein Content: 7 g
- Saturated Fat Content: 1 g
- Sodium Content: 102 mg