Recipe from: Chef Jason, Bronson Hospital

Ingredients:

  • 6 leeks

  • 4 oz butter

  • 2 stalks green garlic

  • 3-4 cups vegetable stock

  • salt and pepper to taste

Directions:

  1. Clean and half the leeks. You can save the non-edible parts for homemade vegetable stock!

  2. 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.

  3. Season with salt and pepper.

Serving Suggestions:

Serve as a side, or with a barley and morel mushroom risotto.