One leek will yield about six ounces of puree.
Leek season is from fall through winter.

 To start, cut the leek length wise (or the hotdog way for those who are familiar with that phrase) and remove the roots. Then wash the well, making sure to get the dirt in between the layers. I always just remove the first layer as well, since that is going to be the direst.

Once clean you can cut the leek into small pieces. Steaming for about fifteen minutes will help create a smooth puree. Once soft, place in the food processor until smooth. Try adding leeks to other purees for an instant flavor boost! 

Adding half a head of steamed cauliflower and three ounces of cooked red lentils will make this fabulous meal!

For more low histamine ideas check out my Low Histamine Lifestyle page.

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