my fav veggie cookbook is Mollie Katzen’s Vegetable Heaven–not just fo vegetarians, good delicious veggie recipes, easy, no weird ingredients.
one new fav discovered at a restaurant in OH, frizzled leeks
cut tops of leeks and root, slice in half the long way and separate the layers, and wash throroughly, shake dry.
gather the layers and slice across them, making piles of half-moons, get as thin as possible.
saute on slow heat in butter until brown and carmelized, but not burnt (or in oil if you have hang-up on butter)
drain and use as topping for other veggie dishes, soups, meat, fish, anything
they will keep in a ziploc bag or container for several weeks in the fridge.
since we are on the leek topic, my favorite soup
easy since that is all I do
bag of frozen shredded hash browns (the kind with 0 fat on the label, not pre-browned)
leeks prepared as above, but just saute in butter until soft, not brown
you can also add a half cup or so of chopped sweed onion like Texas sweet or vidalia if you like onion when you are sautee-ing
put the potatoes in your big pot with a quart of organic chicken broth and one chicken or veggie boullion cubeand bring to a boil, then turn down to simmer for 20 minutes or so, add the leeks (& onions if using–it makes all the difference to saute them first, scrape the butter in too)
when ready to serve stir in one cup of milk, half cup of heavy cream (not sweetened) or one cup half and half (best choice).
serve in cups and snip fresh parsley on top as garnish (dry does not work so well)
this can be a main dish soup by adding canned clams (or canned crabmeat, or just cooked flaked white fish filets now you have chowder)
you can always have fresh parsely available, buy a big bunch, keep the rubber band on but wash well, freeze in a ziploc freezer back, just rub the bag in your hands to crumble the frozen parsely and the pieces will fall right out, leaving stems behind. throw stems in the stock pot when you make broth.