I don't often get to cook with leek. In fact, the need to purchase a bundle of leeks for this recipe meant I had some leftover for a recipe I hadn't made in forever: Flemings Potatoes! It was good to make that again. Also in this recipe: zaatar. Never heard of it. Since the making of this recipe, I've actually had a second recipe call for it, oddly enough. I wasn't able to find pre-made zaatar at the stores I was checking so I found a homemade recipe online. I will type that up here so you can make your own if you have the same issue I did.
As far as the taste: to me it was "meh." I'm not really a fan of peas and I got a lot of that flavor. Plus, even though we blended it, the texture was a bit weird to me.
- 1 leek, sliced in half lengthwise
- 1 potato, cubed
- 3 cloves garlic
- 2 Tbsp olive oil
- 3 cups vegetable broth
- 2 Tbsp white miso
- 1 Tbsp rice vinegar
- 1 cup peas
- 3 Tbsp heavy cream
- zaatar, to garnish
Preheat the oven to 400 degrees and line a baking sheet with parchment paper. Toss all the vegetables (except the peas) and garlic cloves with olive oil and spread out on the baking sheet. Roast for around 20 minutes, until all the vegetables are soft but not too browned.
Add the broth, miso, and rice vinegar to a medium saucepan over medium heat and stir until the miso is dissolved. Add in the roasted vegetables and cook for another minute or so. Add the peas, cook for a further minute, then puree everything in a blender. Immediately pour into serving bowls, garnish with cream and zaatar, and serve.
Serves 2-4
Prep Time: 5 minutes
Total Time: 35 minutes
Recipe from Firefly: The Big Damn Cookbook by Chelsea Monroe-Cassel
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