Recipe From: Chef Jason, Bronson Hospital
4 oz butter
2 stalks green garlic
3-4 cups vegetable stock
salt and pepper to taste
Clean and half the leeks. Save the none edible parts for homemade vegetable stock.
Sear leeks with butter, and once soft add in garlic. Deglaze with the vegetable stock, using 1/2 cup of stock at a time to slowly break down the leeks.
Season with salt and pepper.
Serve as a side, or with a barley and morel mushroom risotto.
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