Leeks are a great way to introduce your little one to the flavor of onions. Leeks have a mild sweet flavor and they are available year round. This puree is packed with flavor and nutrients! The Goat Cheese Leek Tart for the rest of the family is delicious!!!
Leeking Sweet Potato
- 1/2 tablespoon Butter
- 1 Leek, chopped white and light green part only
- 1 Sweet Potato, peeled and chopped
- 1 Carrot, peeled and chopped
- 1 cup Baby Spinach
- 1 cup Water
It’s important to wash the leeks thoroughly. I rinse them before cutting and then placed the sliced leeks in a bowl of water for several minutes.
This will allow any sand or grit to fall to the bottom. Gently scoop them out of the water and dab with a towel before cooking.
Heat a small sauce pan over medium heat, melt the butter and saute the leeks for about 3 minutes or until tender.
Add potatoes, carrots and water, cover and simmer 10-12 minutes. Add the spinach and cook for an additional 2-3 minutes until wilted. Transfer to a blender or food processor and puree to desired consistency.
Goat Cheese Leek Tart
- 4 or 5 Leeks, white and green parts cleaned and chopped
- 4 cloves Garlic, chopped
- 1 tablespoon Extra Virgin Olive Oil
- 1/4 cup Roasted Sweet Red Peppers (sold in a jar, look in the canned food section)
- 1/2 teaspoon Dried Basil
- 1/4 teaspoon Thyme
- 1/4 teaspoon Marjoram
- 1 teaspoon Dijon Mustard
- 1/3 cup Goat Cheese
- 1 Pastry crust (homemade or store bought – whatever you have time for)
- 1 tablespoon Milk
- 1/2 tablespoon Walnuts, chopped
Preheat oven to 375 degrees. Heat a large saute pan over medium heat and saute the leeks and garlic in the oil for approximately 10 minutes. Let the leeks cool slightly.
Start folding the crust over the filling in an overlapping pattern.
Brush the crust with milk and just before baking sprinkle on the walnuts and a few more dabs of goat cheese.
Bake for approximately 30 minutes, until the crust is golden brown. Allow the tart to cool for a few minutes before cutting and serving.