Leek-Puree/Dip

As I may have said earlier - I love Leeks! A vegetable I could eat every day easely. Unfortunatly the leeks in my garden are not ready to pick - or just too small and thin, and therefore I still I have to buy it.

Yesterday I chopped a few vegetable for my stew and at the end I had too much chopped leek leftover. To store chopped leeks in the fridge - no good idea, and wasting no way!

Hmm, what doing with it? As I made a lot of puree, dips the last few weeks why not trying to make mousse/puree/dip with it? The only reason I had at that moment, for a dip or puree the amount was not really enough. So I shortly stopped at the supermarket and got more Leeks.

I took a recipe from another puree and just varioused a little the ingredients. My first try I've made with Hummus, oil and broth - well the resultat was quite sticky. So the next time I used nutrional yeast and sunflowers and more oil and the result ended up to be perfect!

If you don't believe me, this dip tastes great - try it out, really!

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Leek-Puree - Dip

 

 

Serves 1-2

 

Ingredients:



450 g Leeks
1 onion, chopped
1 knob garlic, chopped
50 ml Oil
1Tbsp. nutrionational yeast
2 Tbsp. sunflowers
a little vegetable broth
salt, pepper, paprika
chives (as much as you like)

Direction:
Preheat a roasting pan or normal pan with oil, add the chopped onion and garlic, roast till translucent then add the chopped leek and steam till well done, - sometimes adding some vegetable broth if needed- , season.

Give into a foodprocessor or a pot, add one the oil, yeast, sunflowers, spices. Pulse well through (you may have first some problems as the leek is fasering) add the herbs and pulse again through till you get smooth puree. 

Season if needed and keep stored in well hot-cleaned-glassed in the refrigerator.

Note: I got to say: it was so good and is definitly something I going to do again and again. Well just a different puree/dip you can buy nowhere!