#weirdvegwednesday was a pretty tasty creation this week. I’ll admit that we don’t love every new vegetable that we try…but when we started this, our goal was to step outside what we were comfortable with when it came to trying to new food.
This week we made Stuffed Leeks. It was a play on manicotti but without the pasta and it was DELICIOUS. I took the tubes from the leeks and stuffed it with a chicken sausage. The sauce is lemon, caper, tomato, leek sauce. Garnished it with some parmesan and parsley.
“You can learn a lot about a person by the food that they eat. Are they willing to take chances? Will you try new things and step outside of your comfort zone?” ~ An excerpt from Dan’s ebook that he hasn’t written yet ~
Tomato, Leek, Lemon, Caper Sauce
Assembling Stuffed Leeks
So when you get your leeks you will want to cut the a 4 inch section from the bottom. In order to get the leek “tubes” push in the middle of the leek. Make sure you push towards the green side of the leek as it is the wider side and it will come apart easier.
You should be able to get 8-10 tubes from 3 large leeks. Once you have separated, clean the tubes by rinsing. Make sure you set aside the interior of the leek, as you will use that with the sauce. Make sure you clean this part of the leek also as leeks tend to be very sandy. Once you have your leek tubes, fill each with your sausage mixture. You should have enough sausage for 8 or so stuffed leeks.
Arrange all of your stuffed leeks into a baking dish and top with your sauce. Bake for 35-45 minutes until sausage is cooked through. Garnish with some paremesan and chopped parsley.
The Cook & The Coach
Healthy is a LIFESTYLE.