Soul Food


6 medium Yukon Gold Potatoes
2 large leeks
1/2 cup Earth Balance, divided
Red pepper flakes
1-2 TBL Dijon mustard
Salt to taste
Sweet red pepper to taste (like black pepper but sweeter and milder)
1/4 cup flour
1 1/2 cup Soy milk
about 6 TBL fresh dill
1 1/2 cup Panko

MELT 1/4 cup Earth Balance
Add flour and cook slowly in margarine for a few minutes
Slowly add the soy milk
Stir, over simmer, until thick cream
Add red pepper flakes to taste - about 1/2 teaspoon
Add Dijon mustard and stir in
Season to taste with salt

Thinly slice white portion of leeks and tender green of the stalks
In a large pot, saute slowly in 1/4 cup Earth Balance until very tender
Grate the potatoes - no need to peel
Add grated potatoes to sautéed leeks
Add cream sauce and stir
Add chopped fresh dill
Pour into 8 x 8 oiled baking dish
Bake, covered, for 55 minutes at 350 degrees

Remove cover, add Panko, and drizzle Panko lightly with Extra Virgin Olive Oil
Raise heat to 375 degrees, and bake for about another half hour, uncovered

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