Prep 5 mins
Cook 27 mins
- 6 leeks
- 1 cup nonfat beef broth
- 1 tablespoon tomato paste
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon dried thyme
- 1⁄8 teaspoon black pepper
- 1 1⁄2 teaspoons butter or 1 1⁄2 teaspoons margarine
- 2 cups mushrooms, quartered
- Remove roots, outer leaves, and tops from leeks, leaving 6 inches of each leek.
- Cut each diagonally into thirds, then diagonally in half to form 6 triangular pieces.
- Rinse under cold water; drain well.
- Combine beef broth, tomato paste, salt, thyme, and pepper in a bowl, and stir with a whisk.
- Melt butter in a large nonstick skillet over medium-high heat.
- Add leeks and mushrooms, and saute 6 minutes or until the vegetables are lightly browned.
- Add broth mixture.
- Cover, reduce heat, and simmer 15 minutes or until leeks are tender.
- Uncover, and simmer 7 minutes or until liquid almost evaporates, stirring occasionally.
This was a nice way to use leeks. The mushrooms, tomato paste, and broth added good flavour. Next time I think I would saute the mushrooms alone, then add the leeks with broth mixture for just a few minutes before uncovering and evaporating. To me, the leeks were overdone, but I tend to like my vegetables with some crispiness. So, I'm giving 5 stars because of the great flavour, and I will modify the cooking time to suit my own tastes next time. Thanks for a great recipe, Taryne!
I reduced this to one third, which made a nice side dish of two servings, although I was a little heavy handed with the mushrooms. Easy and good.