Leeks, like garlic and onions, belong to a vegetable family called the Allium vegetables. Since leeks are related to garlic and onions, they contain many of the same beneficial compounds found in these well-researched, health-promoting vegetables. Leek has a wonderful mild onion flavor and is very easy to use in a variety of dishes. It adds a crunchy texture and creates a wonderful base when mixed with many different spices. I decided to pair it with Napa cabbage which happens to be my favorite in cabbage family. It has a lighter texture, wonderful crunch and is loaded with Vitamin A and C.
I take one big leek wash it thoroughly especially inside (it grows in sand, wash it a few times). Cut lengtwise and then chop. Start a saute pan with olive oil and add leeks to it. Let it cook for a few minutes stirring, let it sweat not brown. After 5 minutes add one table spoon of Cumin. I love this particular spice for the smoky flavor it adds to the dish and is especially valuable when cooking vegetarian dished. Let it cook together for another 10 minutes. Your whole room will be filled in wonderful combinations of different aroma.
Add two cups of untreated organic raisins and one cup of red vinegar, stir it all together and let cook down for about 30 minutes on a low flame. Keep stirring periodically to prevent from sticking. Turn off and let stand for about 20 minutes before serving. It will be a wonderful combinations of sweet, smoky flavor-just delicious! I served it as a side to a seared duck breast it was a perfect combination and I highly recommend it.
Enjoy and Happy Eating!
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