En français ici.
I have to admit, my current vegetable obsession is leeks. According to this insanely huge French culinary dictionary I got for Christmas, leeks are not only rich in fiber, potassium, vitamin A and B, but they are also diuretic and lowcal. On top of all that (I hope you guys are getting excited) leeks, or at least one of their varieties, are in season practically all-year long. (Photo: winter leeks)
I mean, what's not to like??
Ok, true, unlike in France where leeks are about as cheap as potatoes, in the US leeks are seen as a deluxe vegetable and are more expensive. (Incidentally, this makes absolutely no sense, since leeks are easy to grow in warm or cold climates.) But, they are absolutely delicious! Unfortunately, most leek recipes involve boiling them first, and my mom always tells me only to boil vegetables if I'm going to drink the water afterwards where they will have left all their vitamins. Um, yuck, mom. Here's a better idea.
Fish and Winter Leeks
(for 2 people)
3 Tbsp butter
3 carrots (and/or 1 red pepper)
2 frozen fish filets (I use frozen fish because fresh fish is way too expensive and most often I use frozen salmon, but you can use most kinds of fish with good results)
Peel the carrots; wash leeks and cut carrots and the white part of the leeks into round slices. Melt the butter in a large frying pan and add the carrots (and/or chopped red pepper) and leeks. (If you're watching your calorie intake, you can substitute 3 Tbsp of water for the butter.) Cook for about 8 minutes, stirring occasionally. Salt and pepper as desired. Add fish filets and cook for 5-8 minutes on each side, depending on the type of fish. Some of the leek bits will brown, this means they are starting to caramelize and it's absolutely delicious so don't worry.
Serve hot and enjoy!