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
-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.