While thinking of leek soup....I didn't want to just use potatoes...I was at a farm stand looking for a good substitute and then I saw some diakon. It was a perfect fit with the leeks.
And the mushrooms to gave it a yummy broth.
Diakon has a mild radishy taste and stays firm even when throughly cooked.
Diakon
Leeks (use just the bottoms - sliced into 1/4" pieces)
Sautee leeks in olive oil (3-4 stalks)
add diced diakon (3 big )
cook a bit until just done.
add mushrooms (1/2 cup)
add water to cover
salt/pepper to taste
Simmer until soft.
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