MEMBER RECIPE
Leek Coulis Recipe
By elanaspantry
Difficulty: Easy |
Total Time:
15-20 minutes
|
Active Time:
|
Makes:
1 batch
This Leek Coulis recipe is based on a culinary masterpiece from Gluten-Free Girl. My description will certainly not do it justice and I’m fairly certain my vegan version is only a faint replication of hers.
INGREDIENTS
- ¼ cup olive oil
- 2 leeks, white part and two inches of green part
- 1 fennel bulb, finely chopped
- 1 tablespoon fresh thyme, finely chopped
- 3 cups baby spinach, roughly chopped
- 1 cup coconut milk
- ¼ cup lemon juice, freshly squeezed
- ¼ teaspoon celtic sea salt
- ¼ cup olive oil
INSTRUCTIONS
- Heat olive oil in a large skillet
- Saute leeks and fennel for 6-8 minutes until soft
- Stir in thyme and spinach and cover skillet for 2-3 minutes until spinach is thoroughly wilted
- Stir coconut milk into mixture
- Transfer mixture to a vita-mix and puree on highest speed until smooth
- Blend in lemon juice and salt
- While vita-mix is running on medium speed, slowly drizzle in olive oil
- Serve over salmon or veggies
Member recipes are not tested by the CHOW food team.
