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Hokkaido leek pot

updated

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Ingredients for 2 servings:

  • 1 shot of oil
  • 2 stalk(s) leeks, including the green ones, approx. 390 g
  • ½ Hokkaido pumpkin(s), approx. 575 g without seeds
  • 200 ml vegetable stock
  • 2 tsp, heaped tiger nuts, ground or flakes

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

alkaline, vegan, GAT-compliant

Cut the leek into rings and the Hokkaido into cubes. Heat the oil in a saucepan and sauté the leek. Stir in the pumpkin cubes and pour in the broth. Simmer at low heat until tender. Sprinkle the tiger nuts over the top and stir in just before the end.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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