Type what you have

Ingredients

• ✓ leek
• red potato
• chicken broth
• butter
• milk
• salt
• pepper

Instructions

1. 1 Place potatoes into a large saucepan with water to cover. Bring to a boil and cook until tender. Meanwhile, sauté leeks in butter until translucent.
2. 2 When potatoes are done, skin them while they are still hot and cut them into bite-sized pieces. Place potatoes into a stock pot with chicken broth and leeks. Season with salt and pepper. Cook over medium heat until simmering, then remove from heat and stir in milk. Serve immediately.

By Ashley

Ingredients

• ✓ leek
• potato
• green cabbage
• milk
• salt
• pepper
• mace
• butter

Instructions

1. 1 Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 to 20 minutes. Drain.
2. 2 While potatoes are boiling, simmer or steam cabbage in a separate pot until tender. Drain and chop; set aside and keep warm.
3. 3 Place leeks in a small pot; add just enough milk to cover. Simmer over low heat until leeks are soft, about 3 to 5 minutes.
4. 4 Season potatoes with salt, pepper, and mace; mash well. Stir in cooked leeks and milk. Stir in cabbage and heat through until potatoes are pale green in color. Make a well in the center of the colcannon and pour in the melted butter. Mix well and serve.

By Marc

Ingredients

• ✓ leek
• carrot
• onion
• celery
• pork knuckle
• vegetable shortening
• black peppercorn
• salt
• beer
• ground cumin

Instructions

1. 1 Place the carrot, onion, leek, celery, and pork knuckles into a large stockpot. Throw in the peppercorns, and season with salt to taste. Add enough water to the pot to cover the vegetables. Cover, and cook over medium heat for 2 to 3 hours, or until everything is tender. Remove the knuckles from the water, and drain. Reserve vegetables and cooking liquid.
2. 2 Preheat the oven to 425 degrees F ( 220 degrees C). Melt the shortening in an enamel coated cast iron baking dish or pan. Place the drained pork knuckles, cooked vegetables, and about 2 cups of the cooking liquid into the pan.
3. 3 Bake for 30 minutes in the preheated oven. During the last 10 minutes, sprinkle with beer in which a good amount of salt has been dissolved. Dust lightly with cumin to increase flavor. Serve with potato or white bread dumplings, or sauerkraut salad. In Bavaria, the cooking liquid and juices are strained, and served as an accompanying sauce.

By MATTI422

Ingredients

• ✓ leek
• gammon
• split pea
• pork belly
• celeriac
• onion
• carrot
• sausage
• celery leaves
• salt
• black pepper

Instructions

1. 1 Place gammon in a large pot; cover with cold water and bring to a boil. Add split peas and pork belly; simmer for 10 minutes. Skim off any foam that rises to the surface of the water.
2. 2 Transfer gammon and pork belly to a plate using a slotted spoon. Strain split peas through a sieve, discarding water.
3. 3 Place gammon, split peas, and pork belly back into the pot; cover with fresh water. Bring to a boil; reduce heat and simmer gently until gammon and pork belly are tender, 2 to 3 hours.
4. 4 Transfer gammon and pork belly to a plate using a slotted spoon; cool until easily handled, about 10 minutes. Remove gammon from the bone and slice. Slice the meatiest parts off the pork belly.
5. 5 Stir the chopped meat back into the pot. Add celeriac, leeks, onions, and carrot; simmer until softened, about 15 minutes. Add whole sausage link; simmer until heated through, 10 to 15 minutes. Remove sausage link and slice into small pieces; stir back into the soup.
6. 6 Sprinkle celery leaves, salt, and pepper over soup. Simmer until celery leaves are warmed through, 1 to 2 minutes.

By SandraS

Ingredients

• ✓ leek
• russet potato
• butter
• kale
• green onion
• butter
• salt
• black pepper
• heavy cream
• butter
• green onion

Instructions

1. 1 Boil potatoes in a large pot of salted water until tender, about 10 minutes. Drain and transfer potatoes to a large bowl. Add 2 tablespoons butter and lightly mash the potatoes.
2. 2 Boil kale and leeks in a large pot of water until tender, 5 to 7 minutes. Drain and transfer kale and leeks to a blender. Add white parts of the green onions and 2 more tablespoons butter; blend until smooth, scraping down sides as needed, 1 to 3 minutes.
3. 3 Stir pureed kale mixture into the bowl of potatoes and continue to mash. Season with salt and black pepper to taste. Add cream and stir until desired texture. Top with 2 tablespoons butter and green parts of the green onions.

By John Mitzewich

Ingredients

• ✓ leek
• chicken thigh
• water
• onion
• barley
• chicken broth
• celery
• parsley
• salt
• black pepper
• thyme

Instructions

1. 1 Place chicken into a large pot; pour in water and add onion and barley. Bring to a boil over high heat, then reduce the heat to low and simmer for 1 hour.
2. 2 Use tongs to transfer chicken to a cutting board. Discard skin and bones; chop meat into bite-sized pieces and return to the pot.
3. 3 Add condensed broth, leeks, celery, parsley, salt, pepper, and thyme; simmer until vegetables are tender, about 30 minutes.

By briony

Ingredients

• ✓ leek
• vegetable oil
• thyme
• garlic
• bread crumb
• all-purpose flour
• cheddar cheese
• havarti cheese
• milk
• egg
• mustard powder
• milk
• vegetable oil

Instructions

1. 1 Pour 1 tablespoon oil into a deep pan and heat over medium heat. Add leeks and saute until tender and fragrant, about 5 minutes. Add thyme and garlic; saute for another 30 seconds. Transfer to a mixing bowl and place in the refrigerator until cooled to room temperature, 20 to 30 minutes.
2. 2 Remove from the refrigerator and add 1/2 of the bread crumbs, 1/2 of the flour, the Cheddar cheese, Havarti cheese, 1/3 cup milk, 1 egg, and mustard powder. Mix until a dough forms. Move to the refrigerator until cooled and congealed, about 30 minutes.
3. 3 Whisk the remaining egg and 1 teaspoon milk together in a bowl. Add remaining flour to another bowl. Place remaining bread crumbs in a third bowl.
4. 4 Roll a handful of the leek mixture into the shape of a sausage. Roll in the flour, coat in the egg wash, then dredge it in the bread crumbs. Repeat to form remaining "sausage" links.
5. 5 Heat 1/2 to 3/4 inch of oil in the same pan over medium-high heat to 350 degrees F (175 degrees C).
6. 6 Fry each link in the hot oil until the outsides are crispy and golden brown, about 2 minutes per side, working in batches if needed. Transfer to a paper towel-lined sheet to drain grease.

By Brian Genest

Ingredients

• ✓ leek
• butter
• carrot
• chicken broth
• dill weed
• salt
• black pepper
• bay leaf
• potato
• mushroom
• half and half
• all-purpose flour
• dill weed

Instructions

1. 1 Melt 3 tablespoons butter in a large saucepan over medium heat. Mix in leeks and carrots, and cook 5 minutes. Pour in broth. Season with dill, salt, pepper, and bay leaf. Mix in potatoes, cover, and cook 20 minutes, or until potatoes are tender but firm. Remove and discard the bay leaf.
2. 2 Melt the remaining butter in a skillet over medium heat, and saute the mushrooms 5 minutes, until lightly browned. Stir into the soup.
3. 3 In a small bowl, mix the half-and-half and flour until smooth. Stir into the soup to thicken. Garnish each bowl of soup with fresh dill to serve.

By DTERESA

Ingredients

• ✓ leek
• olive oil
• lamb shoulder
• salt
• black pepper
• onion
• carrot
• parsnip
• water
• potato
• rosemary
• parsley

Instructions

1. 1 Gather all ingredients.
2. 2 Heat oil in a large stockpot or Dutch oven over medium heat. Add lamb pieces and cook, stirring gently, until evenly browned. Season with salt and pepper.
3. 3 Stir in onion and cook for a few minutes. Stir in water and add carrots and parsnips (if using). Cover and bring to a boil; reduce heat to low and simmer until lamb is tender, about 45 minutes to 1 hour.
4. 4 Stir in potatoes, and simmer for 15 to 20 minutes, before adding leeks and rosemary. Continue to simmer uncovered, until potatoes are tender but still whole.
5. 5 Serve piping hot in bowls garnished with fresh parsley.
6. 6 Enjoy!

By Ita Mac Airt

Ingredients

• ✓ leek
• vegetable oil
• chicken
• onion
• celery
• salt
• water
• chicken bouillon granules
• nutmeg
• flour
• lemon juice
• heavy cream
• egg yolk
• parsley

Instructions

1. 1 Heat the oil in a large Dutch oven over medium -high heat and quickly brown the chicken pieces. Remove and set aside.
2. 2 In the same pot, saute the leeks, onion, celery and salt until the vegetables are tender crisp. Return the chicken to the pot and add the water, bouillon and nutmeg. Bring to a boil, then reduce heat to low; cover and simmer for 35 to 40 minutes, until the chicken is tender.
3. 3 In a small bowl or cup, combine the flour and lemon juice; pour into the pot and stir.
4. 4 Beat the cream and the egg yolks with 2 tablespoons of the hot liquid; stir into pot. Heat through, but do not allow to boil as the cream will curdle. Sprinkle in the parsley before serving.

By Rayna Jordan

Ingredients

• ✓ leek
• butter
• yellow onion
• garlic
• celery
• vegetable stock
• potato
• vegetable stock
• baby carrot
• green onion
• heavy cream
• salt
• black pepper
• cheddar cheese

Instructions

1. 1 Melt the butter in a large stockpot over medium heat; cook and stir the onion, leeks, garlic, and celery in the melted butter until tender, about 10 minutes.
2. 2 Pour 4 cups vegetable stock into the stockpot; add the potatoes. Bring the mixture to a boil, reduce heat to medium-low, and cook the mixture at a simmer 20 minutes.
3. 3 Divide the stock mixture into 3 batches with equal amounts of liquid and vegetables; set aside to cool for 30 minutes.
4. 4 Pour 1 batch of the stock mixture into a blender, filling the pitcher no more than halfway. Hold the blender lid firmly in place and carefully start the blender; use a few quick pulses to get the mixture moving before leaving it on to puree. Repeat process with second batch. Return the pureed batches to the stockpot.
5. 5 Divide third batch into two equal batches. Puree only one of the two batches before returning both to the stockpot.
6. 6 Bring 1 cup vegetable stock to a simmer in a small pot over medium-low heat. Cook the carrots in the simmering stock until soft, 5 to 7 minutes; add to the puree in the stockpot.
7. 7 Stir the green onion and heavy cream through the puree; continue cooking another 5 minutes.
8. 8 Season with salt and pepper; top with Cheddar cheese to serve.

By Erin Roberts

Ingredients

• ✓ leek
• potato
• milk
• bay leaf
• nutmeg
• cod fillet
• butter
• all-purpose flour
• cheddar cheese
• pea
• salt
• black pepper
• egg

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and let cool.
3. 3 Combine milk, bay leaf, and nutmeg in a large pan and bring to a gentle simmer over medium-low heat. Add cod and poach until flaky, about 5 minutes. Use a slotted spoon to transfer cod onto a plate; reserve poaching liquid. Use a fork to flake fish into bite-size pieces.
4. 4 Mash potatoes in a large bowl. Mix in 3 tablespoons butter and 2 tablespoons poaching liquid until potatoes are fairly stiff and not too runny.
5. 5 Heat 1 tablespoon butter in a skillet over medium heat and stir in leek. Cook and stir until softened and translucent, about 5 minutes. Set aside.
6. 6 Melt remaining 1/4-cup butter over medium heat in a large, deep skillet until it just stops bubbling. Add flour and stir roux continuously for 1 minute. Slowly pour in remaining poaching liquid, continuously stirring, to make base of sauce. Add 1/2 of sharp Cheddar cheese and stir until melted. Fold in flaked cod, leek, and peas. Season with salt and pepper.
7. 7 Place fish mixture in an oven-proof dish; press boiled eggs gently into filling across the surface. Cover with a thick layer of mashed potatoes. Sprinkle with remaining Cheddar cheese.
8. 8 Bake in the preheated oven until top is starting to brown, about 30 minutes. Serve immediately.

By Al G

Ingredients

• ✓ leek
• water
• kielbasa sausage
• garlic
• butter
• onion
• garlic
• bay leaf
• sour cream
• all-purpose flour
• dill
• white vinegar
• salt
• black pepper
• egg

Instructions

1. 1 Bring water, kielbasa, and 2 whole cloves garlic in a large pot to a boil over high heat, then reduce heat to medium and simmer for 30 minutes. Remove sausage; pour cooking liquid into a separate bowl. Cut sausage into bite-sized pieces. Discard garlic.
2. 2 Melt butter over medium heat in the same pot. Add leeks, onion, and minced garlic; cook and stir until vegetables tender, about 5 minutes.
3. 3 Transfer vegetables and about 1/2 cup reserved cooking water to a blender, filling halfway. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend until smooth, adding more water as needed. Pour back into original pot. Repeat with any remaining vegetables.
4. 4 Add remaining cooking water and bay leaves to vegetable purée; bring to a simmer over medium heat. Remove and discard bay leaves.
5. 5 Whisk sour cream and flour together in a bowl until smooth; gradually whisk into soup until thickened. Stir in dill and vinegar, then season with salt and pepper.
6. 6 Divide sausage pieces and chopped eggs among bowls; ladle soup over top.

By Jeff Popple

Ingredients

• ✓ leek
• dill
• egg
• all-purpose flour
• heavy cream
• pepper
• salt
• lemon juice
• sugar
• vegetable bouillon
• potato
• beet stem
• beet leaf
• beet
• water
• celeriac
• parsnip
• carrot

Instructions

1. 1 Combine carrot, parsley root, celeriac, and leek in a large pot. Cover with water and bring to a boil. Add potatoes and stock cube. Add beet and beet leaves and cook until beet and beet greens are tender, about 25 minutes. Season with sugar, lemon juice, salt, and pepper. Simmer until flavors are well combined, about 5 minutes. Remove from heat.
2. 2 Combine cream, flour, and 3 tablespoons of soup and mix until smooth. Add to pot and stir in well. Place pot back on stove and bring to a boil. Add dill and remove from heat.
3. 3 Divide hardboiled eggs among 3 bowls. Ladle soup on top of eggs and garnish with dill.

By Olenka

Ingredients

• ✓ leek
• dill weed
• sausage
• carrot
• onion
• cabbage
• dill seed
• marjoram
• parsley
• black peppercorn
• salt
• bacon
• water
• beef chuck
• sugar
• red wine vinegar
• beet

Instructions

1. 1 Combine 1/2 cup of the beets, the vinegar, and sugar in a small bowl; refrigerate, covered, overnight. Refrigerate remaining beets.
2. 2 Place beef, water, bacon, salt, peppercorns, parsley sprigs, marjoram, and dill seeds (or basil leaves) in Dutch oven. Heat to boiling. Reduce heat, simmer, partially covered, over medium heat until beef is tender (about 2 hours).
3. 3 Discard parsley sprigs. Add 3 cups beets, the cabbage, leeks, onions, carrot, and sausage; simmer, covered, over low heat 30 minutes.
4. 4 To serve, remove beef, bacon, and sausage; cut into 2-inch pieces. Return meats and reserved beet mixture to Dutch oven. Sprinkle with snipped dill. Pass sour cream.

By Robert Bodensteiner

Ingredients

• ✓ leek
• sour cream
• chive
• parsley
• nutmeg
• sweet paprika
• marjoram
• black pepper
• salt
• water
• vegetable bouillon
• garlic
• scallion
• onion
• carrot
• potato
• vegetable oil
• pork sausage

Instructions

1. 1 Place sausages in a small pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until no longer pink in the center, 10 to 15 minutes. Drain. Cut into slices.
2. 2 Heat oil in a large pot over medium heat. Cook potatoes in hot oil, stirring often, until they start to crisp on the edges, about 8 minutes. Stir in carrots, onions, leek, scallions, and garlic.
3. 3 Dissolve vegetable bouillon in hot water; pour into the pot. Season soup with salt, black pepper, marjoram, paprika, and nutmeg. Bring to a boil; reduce heat and cook, covered, until carrots are tender, about 30 minutes.
4. 4 Stir sausage slices, parsley, and chives into soup. Simmer until flavors combine, about 5 minutes. Stir in sour cream just before serving.

By Marianne

Ingredients

• ✓ leek
• russet potato
• egg
• flaxseed meal
• salt
• parmesan cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. 2 Combine potatoes and leek in a food processor; process until mashed. Add eggs, flaxseed meal, and salt; pulse until incorporated.
3. 3 Spoon potato mixture onto the lined baking sheet. Flatten gently into 3-inch circles. Sprinkle Parmesan cheese on top.
4. 4 Bake in the preheated oven until Parmesan cheese is melted and golden brown, about 20 minutes.

By Michael Zick Doherty

Ingredients

• ✓ leek
• carrot
• chicken broth
• butter
• sugar
• thyme
• kosher salt
• black pepper

Instructions

1. 1 Combine leeks, carrots, chicken broth, butter, sugar, thyme, salt, and pepper in a skillet; bring to a boil. Reduce heat and simmer until liquid evaporates, about 15 minutes. Cook and stir mixture until leeks and carrots are lightly browned, 2 to 3 minutes.

By mcgerm

Ingredients

• ✓ leek
• olive oil
• vegetable broth
• water
• potato
• cayenne pepper
• salt

Instructions

1. 1 Heat 2 tablespoons olive oil in a stock pot over medium heat. Cook and stir leeks in hot oil until completely softened, adding remaining olive oil in small amounts as you cook the leeks, about 10 minutes.
2. 2 Pour vegetable broth and water into the pot; add potatoes. Bring mixture to a boil, reduce heat to medium-low, and cook at a simmer until the potatoes are completely tender, about 25 minutes.
3. 3 Pour potato mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Stir cayenne pepper and salt into the soup.

By plasticRobot

Ingredients

• ✓ leek
• olive oil
• mushroom
• long grain white rice
• white wine
• chicken broth
• bok choy

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Heat oil in a large oven-proof skillet over medium-high. Add leeks and cook until slightly softened, about 3 minutes. Add mushrooms and cook another 3 to 5 minutes. Stir in rice and continue stirring until rice is coated with oil.
3. 3 Pour in wine, and bring to a gentle boil over medium heat. Cook until rice absorbs almost all of the liquid, about 1 minute. Add Swanson® Chicken Broth, and bring to a boil. Cover skillet; transfer to oven.
4. 4 Bake 10 minutes. Gently stir in bok choy. Continue baking until rice absorbs all of the liquid, about 10 minutes. Remove skillet from oven; stir, and let stand, covered, for 10 minutes before serving.

By Linda at Bit of Flavor

Ingredients

• ✓ leek
• garlic
• butter
• russet potato
• vegetable broth
• italian seasoning
• rosemary
• half-and-half
• black pepper

Instructions

1. 1 Slice leeks lengthwise and wash out any dirt between the layers. Chop and place in a large mixing bowl with garlic.
2. 2 Melt butter in a large soup pot over medium heat. Add leeks and garlic and cook, stirring frequently, for 5 minutes. Add potatoes, vegetable broth, Italian seasoning, and rosemary. Bring to a boil; reduce heat and simmer for 20 minutes.
3. 3 Remove from heat and let soup cool briefly. Transfer mixture to a blender or food processor and puree in batches. Return soup to the pot and stir in half-and-half and season with black pepper. Reheat gently, about 5 minutes.

By jenPT

Ingredients

• ✓ leek
• cod fillet
• sesame oil
• chili sauce
• bacon
• enoki mushroom

Instructions

1. 1 Preheat an outdoor grill for high heat. Soak some toothpicks in water while the grill heats up.
2. 2 Spread a thin layer of sesame oil and chili sauce onto one side of each fish fillet. At one end, place some of the leek and a couple of mushrooms. Roll towards the other end. Wrap each roll with a slice of bacon, and secure with two toothpicks.
3. 3 Place on the preheated grill, and cook covered for 5 minutes. Be careful of flare-ups from the bacon grease. Turn over, and cook for 5 more minutes, until bacon is crisp and fish flakes easily.

By BRADYSMOM17

Ingredients

• ✓ leek
• water
• white wine
• salt
• caper
• vinaigrette

Instructions

1. 1 Chop off the root and dark green ends off the leek. Keep only the whites and light green center. Slice leek in half lengthwise, then slice each half lengthwise into quarters.
2. 2 Pour water into a saucepan. Add white wine and salt, and bring to a simmer over medium heat.
3. 3 Add leeks to the hot liquid and reduce heat to medium-low. Cover saucepan and simmer until leeks are fork-tender, about 15 minutes.
4. 4 Meanwhile, pour capers into a mesh strainer and run under the faucet for about 5 minutes to wash off the brine.
5. 5 Strain leeks and arrange on plates. Sprinkle with vinaigrette and capers. Serve hot.

By Brian Genest

Ingredients

• ✓ leek
• butter
• celery
• garlic
• yukon gold potato
• vegetable broth
• water
• heavy cream
• salt

Instructions

1. 1 Melt butter in a pot over medium heat. Add leeks and cook and stir until tender, about 5 minutes. Stir in celery and cook for 5 minutes more. Add garlic; cook and stir for 2 minutes. Stir in potatoes and vegetable broth; reduce heat and let simmer until potatoes are tender, about 25 minutes.
2. 2 Blend using an immersion blender or in a regular blender in batches. Stir in heavy cream and salt.

By dave yonathan

Ingredients

• ✓ leek
• chardonnay wine
• sugar
• creme fraiche
• salt
• black pepper

Instructions

1. 1 Cut dark green parts off the leeks and discard. Remove any damaged outer leaves. Cut leeks in half lengthwise and slice into 1/2-inch strips on the diagonal. Transfer to a colander. Separate slices and rinse thoroughly to remove dirt. Drain.
2. 2 Place leeks in a pot over medium-high heat. Pour in Chardonnay and sugar. Cook, stirring often, until leeks are soft and tender and wine has evaporated, about 10 minutes. Remove from heat. Stir in creme fraiche and season with salt and pepper.

By jennifer

Ingredients

• ✓ leek
• potato
• chicken broth
• margarine
• heavy cream

Instructions

1. 1 In a medium pot over medium heat, combine the potatoes and broth and allow to simmer for 20 minutes, or until potatoes are tender.
2. 2 In a separate skillet over medium heat, saute the leeks in the butter or margarine for 5 to 10 minutes, or until tender. Add the leeks and the cream to the potatoes and stir well. (Note: This is the point I like to take a potato masher and slightly thicken the soup.)

By Michele Hodge

Ingredients

• ✓ leek
• butter
• shallot
• butternut squash
• curry powder
• brown sugar
• chicken broth
• sour cream
• chive

Instructions

1. 1 Melt butter in large saucepan over medium heat. Cook leeks 3 minutes. Add squash, curry powder and sugar; cook 2 minutes.
2. 2 Add broth; cover and bring to a boil. Reduce heat and simmer 15 minutes or until squash is soft. Remove from heat.
3. 3 Puree squash mixture with immersion blender or in food processor or blender until smooth. Serve with sour cream or Greek yogurt and chives, if desired.

By College Inn Broths and Stocks

Ingredients

• ✓ leek
• olive oil
• garlic
• white wine
• tomato
• chicken broth
• thyme
• dill weed
• sole fillet

Instructions

1. 1 Heat the olive oil in a skillet with a lid over medium heat. Stir in the leeks and garlic, cook and stir 3 minutes until the leeks begin to soften. Pour in the white wine, and bring to a simmer, then add the tomatoes, chicken broth, thyme, and dill weed. Simmer, uncovered, until the liquid reduces to half.
2. 2 Lay the sole filets on top of the vegetables, and cover the skillet. Cook until the fish is opaque, and flakes easily with a fork, about 10 minutes. Ladle the sauce over the sole to serve.

By HamiltonGrills

Ingredients

• ✓ leek
• cracker
• rosemary
• thyme
• sage
• tomato
• mozzarella cheese
• butter

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a small bowl, mix crushed crackers, rosemary, thyme and sage.
3. 3 Place leeks in the bottom of a large baking dish. Layer with tomatoes and mozzarella cheese. Top with the crushed cracker mixture, and drizzle with melted butter
4. 4 Bake 30 minutes in the preheated oven, or until golden brown.

By Sara

Ingredients

• ✓ leek
• red potato
• carrot
• red onion
• red bell pepper
• shiitake mushroom
• olive oil
• thyme
• salt
• pepper

Instructions

1. 1 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add potatoes, cover, and steam until tender, about 20 minutes. Drain well.
2. 2 Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 13x9-inch baking dish.
3. 3 Cut each potato into 2 to 3 large slices and arrange pieces at ends of the prepared baking dish. Set leeks next to potatoes, then arrange carrots, onions, red peppers, and mushrooms over and around the leeks and potatoes. Drizzle vegetables with olive oil and sprinkle with thyme, salt, and pepper.
4. 4 Roast in the preheated oven, basting with pan juices every 15 minutes, until vegetables are tender when pierced with a fork, 45 to 60 minutes.

By Barbara Fischer