Summer is such a special time for delicious vegetables & roots, greens & fruit from the garden. Baby leeks are one of those delicious, special root vegetables. We love them!! Pick them & eat them within a couple of days of harvesting them. Hope you enjoy this recipe. It goes well with other dishes that come directly from the garden!

I

ngredients:

A large handful of baby leeks, rinsed & with roots & some of tops cut off

2 TBSPNS vegetable oil

2 TBSPNS balsamic vinegar

1/3 cup light brown sugar

3 TBSPNS Maldon’s Sea salt flakes

2 TBSPNS GHEE

1/8 cup water

Directions:

1) Rinse & cut the baby leeks. Cut the roots & small but off of tops of leeks. Salvage most of the green part.

2) Heat oil in pan on med-high heat. Place leeks in carefully.

3) Pour Balsamic vinegar on top. Cook for a few minutes. Add brown sugar. Stir in a bit & cook for another couple of minutes. Add in Sea salt.

4) After cooking a few more minutes, add Ghee & stir around. Lower heat to low & add some water if sticking to pan or burning on pan. Cover & cook for approximately 10-12 minutes.

Enjoy! Let me know if you like them.