Market Bounty: Slow-Cooked Leeks, Sweet Potatoes and Parsnips, and Sautéed Chard with Beets and Walnuts

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Last weekend I posted about the Marché Raspail.  I was really excited to find this market and  I ended up buying a ton of amazing produce.  I thought I’d share one of the meals that I made a couple of recipes.  I slow cooked the leeks, sweet potatoes and parsnips in garlic and olive oil.  I would normally have roasted these in the oven but I don’t have an over here in Paris.  I’m learning new to adapt.  I sautéed the chard with the beets and tossed in some fresh walnuts.  I had a leftover pouli roti that I used to make a chicken salad with dill and lemon from the market, and mustard and mayo.  It felt so good to be eating delicious, healthy foods again!

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Slow Cooked Leeks, Sweet Potatoes and Parsnips

-2 cloves garlic, crushed

-1 tbsp olive oil

-2 medium sweet potatoes, peeled and diced

-3 leeks, white part only (save the greens for stock), washed and sliced

-2 medium parsnips, peeled and diced

-Salt and pepper

 

1.  Heat the olive oil over a medium heat.  Add garlic, stirring and cook until fragrant.

2.  Add veggies, turn heat to low.  Cook, stirring frequently, until soft.  About 45 minutes.  If they start to stick, add a bit of water.

3.  Season with salt and pepper to taste.

 

Sautéed Chard with Beets and Walnuts

-Bunch of chard

-2 Beets, roasted and chopped

-1/4 cup walnuts, chopped

-Olive oil

-Salt and pepper

1.  Wash chard.  Tear leaves from stems and tear or cut into bite-size pieces.  Chop about 1/4 cup of stems.  Throw out the rest or reserve for stock.

2.  Heat olive oil over medium heat. Add chard stems and cook 1-2 minutes until softened.  Add chard leaves.  Cook until wilted.

3.  Add beets.

4.  Add salt and pepper to taste.

5.  Add walnuts and serve.

Note: this would also be great with some goat cheese crumbled in it.

2 responses

  1. Pingback: Cheap Cookware & Delicious Recipes » How to Cook Leeks

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