 |
Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 2 |
|
Another dish inspired by medieval British ingredients. Light and refreshing without the thickening (and both vegan and gluten-free), hearty and satisfying with it. Ingredients:
1 leek, 1 in diameter |
1 clove crushed or minced garlic |
1/4 c. finely diced or shredded carrots |
1 c. finely sliced mushrooms |
2 tbsp olive oil |
1/4 tsp marjoram |
1 c. water |
4 whole allspice |
sea salt and fresh-ground pepper to taste |
optional: 1/2 c buttermilk + 1 tbsp bread crumbs |
optional: sour cream, cooked crumbled bacon |
Directions:
1. Slice the leek as finely as possible.
2. Saute leek, garlic and carrots in olive oil until leeks are just translucent.
3. Add mushrooms, water and seasonings.
4. Reduce heat, cover and simmer until all vegetables are tender.
5. Adjust salt and pepper to taste and serve.
6. OPTIONAL: Thicken by adding buttermilk and bread crumbs and stirring until heated through (will thicken quickly).
7. OPTIONAL: Serve either clear or thickened, with bowls of sour cream and/or bacon as toppings.
|
|