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Great One Pot Vegetables

I leave the roots on the leeks until after cooking, so they don't fall apart. Just wash and trim beforehand.

Type: Vegetables
Serves: 8 people

Recipe Ingredients

6   Leeks, 4" of green left on (medium)
1 tablespoon 15mlWhite vinegar
3   Defatted chicken broth
  = (or vegetable broth)
2 tablespoons 30mlOlive oil
6 tablespoons 90mlFresh cilantro sprigs - rinsed, with (large)
  Roots and stems crushed
8   Garlic cloves - lightly bruised,
  And peeled
3   Cinnamon sticks - (each 3" long)
2 teaspoons 10mlGround cumin
2 teaspoons 10mlCurry powder
1/4 teaspoon 1.3mlCrumbled saffron threads
1 teaspoon 5mlCoarse salt
2 teaspoons 10mlZucchini - ends trimmed (medium)
6 teaspoons 30mlCarrots - peeled, halved (medium)
  Lengthwise and cut into 2" lengths
3   Idaho potatoes - peeled, quartered
8 oz 227gSmall white turnips - peeled, quartered
3 oz 85gYellow onions - peeled, halved (small)
3 oz 85gRipe tomatoes - cored, quartered (large)
1 cup 237mlChickpeas - rinsed
1 cup 237mlPitted prunes - halved
1/2 cup 80g / 2.8ozGolden raisins
4 tablespoons 60mlChopped cilantro or parsley
8 cups 1896mlCooked couscous - (2 2/3 cups dried) - (optional), hot

Recipe Instructions

Wash leek roots well and trim, leaving 1/4 inch of roots on the bottom of the bulbs. Cut a 3-inch-long X through the green of each leek. Place the leeks in a bowl and cover with water. Add the vinegar and let soak for 30 minutes to remove any sand. Drain and rinse under cold running water. Set aside.

While the leeks are soaking, prepare the seasoned broth: Combine the broth, oil, cilantro sprigs, garlic, cinnamon sticks, cumin, curry powder, saffron and salt in a very large heavy pot. Bring to a boil, reduce the heat and simmer, uncovered, for 30 minutes.

Using a potato peeler, peel each zucchini lengthwise at intervals to make 3 or 4 stripes in the skin. Cut the zucchini into 1 1/2-inch lengths. Set aside.

Place the reserved leeks, the carrots, potatoes, turnips and onions in the broth. Bring to a boil, reduce the heat and simmer, uncovered, for 30 minutes.

Add the reserved zucchini, tomatoes, chickpeas, prunes and raisins. Stir gently so that the vegetables don¹t break up. Simmer 30 minutes longer.

Just before serving, remove the leeks carefully and trim off the roots close to the bottom of each white bulb. Gently heat the vegetables and broth through. Stir in 3 tablespoons chopped cilantro.

Spoon cooked couscous into each bowl, if desired. Top with the vegetables and broth. Garnish with the remaining tablespoon chopped cilantro.

This recipe yields 6 to 8 servings.

Nutritional Analysis Per Serving (based on 8, without couscous): 326 calories, 64g carbohydrates, 9g protein, 5g fat, no cholesterol.

Simply Delicious by Sheila Lukins from Parade magazine - Pub date: - 01-14-2001


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