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!
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
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.