Sautéed Leeks and Zucchini in a Light Creamy Leek Sauce
Isn't this pretty? It tastes as good as it looks.
•1 bunch leeks
•2 cloves garlic
•3 sprigs fresh thyme (rosemary and tarragon are nice substitutes)
•1 cup leeks, sliced
• 2 tbsp. sour cream, store bought vegan sour cream, or homemade vegan sour cream (simple recipe
•2 tbsp. olive oil
•2 tbsp. fresh parsley
•1 clove garlic, sliced
•200 g cheddar or Parmesan cheese, shredded (optional)
Trim the roots and most of the green section from leeks. Slice the remaining section in half lengthwise and rinse. Rinse zucchini, slice in half, then into 1/4 inch thick slices.
Heat a few tbsp. olive oil in a large frying pan on medium-high. Add leeks, cut side down and cook, without tossing, until leeks are slightly charred (about 5 minutes).
Add a drizzle of olive oil, zucchini, thyme, garlic, salt and pepper and sautée, tossing frequently until tender (about 8-10 minutes). Set aside. If your veggies start sticking to the pan while sauteeing, simply add a splash of water to get things moving.
Add a drizzle of olive oil to a frying pan on medium-high heat. Add thinly sliced leeks and cook until tender.
Place leeks, sour cream, olive oil, parsley, garlic and cheese in food processor and blend until creamy. Immersion blender will also do the job. (I added a splash of water to thin my sauce a bit.)
Toss sauce with leeks and zucchini, and garnish with a few fresh basil leaves, fresh parsley or mustardy nasturtium petals.