There are some things you’re glad you did.

Leek are one of those things. Leeks are up there with eggplant as one of my favorite vegetables of all time. I love its layers, its density, its versatility and above all else, its leek-liciousness.

This is your go-to leek dish that satisfies your hunger and is light enough to act as a snack or side-dish.

Finger Leekin’ Lovepot


– 3 cups leeks, chopped
– 1 white onion, sliced
– 2 cloves garlic, diced
– 1 tbsp extra virgin olive oil
– salt & pepper
– 2 carrots, chopped
– 2 tsp tomato paste
– 1 tomato, sliced
– handful chopped parsley
– red pepper flakes

Serves 3-4


Begin with the leeks. 

Chop the leeks like so.

Put them in a bowl and fill the bowl to the top with water. Leeks tend to hold some sand/dirt between its layers, so you want to make sure they soak and cleanse thoroughly.

Next slice the onion and dice the garlic.

Bring oil up to medium heat in a medium sauce pan.

Add the onion, garlic and drained leeks.

Next chop and add the carrots to the pan.

Season with salt & pepper.

And add 2 tsp of tomato paste.

Mix thoroughly and cover with lid.

About 10 minutes later, when the vegetables have softened almost to completion, add the tomato, which will take only a few minutes to break down and cook.

When it’s all done, it should look like this:

Before serving, toss the completed dish with a handful of chopped parsley.

And a good munchin’ is served…

For some extra color and pizazz, I sprinkled the finale with red pepper flakes.


You can serve it in a big bowl for the table as such:

Enjoy! I sure did 😛


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