- Trim the leek by removing the root end and topping it just where the leek changes from light green to darker (the leaves become woody in texture at that point). Slice the leek in half lengthwise and rinse under running water; fanning the layers with your fingers to ensure all sand is washed away.
- Slice the leeks into thin half-moons. Set aside.
- Heat a large skillet over medium high heat. Add the coconut oil. When it melts add the leeks.
- Remove any stems from the cherry tomatoes. Add to the skillet.
- Keep stirring the leeks and tomatoes to prevent burning. After a minute or so, gently press on the tomatoes one at a time, with the back of the spoon. This causes the skins to split and all the lovely juices to run out into the pan and mix with the leeks.
- Continue stirring until the leeks are tinged golden brown and are transluscent.
- Place in a serving dish. Top with the grated Gruyere and ground pepper.
Monday, September 21, 2015
After a summer of cooking familiar recipes, I felt inspired by the fall-like weather (my FAVOURITE season!) and the load of root veggies and produce in my kitchen. While the chicken was baking and the root veggies roasting alongside a sweet potato that was baking, I decided to whip up a quick side dish! The flavours work well together; sweetness of the leeks and tomatoes, saltiness of the cheese, bite of the black pepper and the mellow flavour of the coconut oil!! Try it - you won't be disappointed!
SAUTEED LEEKS WITH CHERRY TOMATOES
10 small cherry tomatoes
1 tbsp coconut oil
1 tbsp grated Gruyere
Freshly ground black pepper, to taste