Leek Sauce: Recipe for Week of Oct. 13 - Oct. 17th, 2008

Leek Sauce

Serve this delicate sauce over grains.

2 cups leeks, chopped
1 tsp. olive oi
2 Tbs. kuzu dissolved in 1/4 cup cool filtered water*
2 cups filtered water
4 Tbs. shoyu (or to taste)
1/2 cup walnuts
 

Roast walnut in oven or skillet, then chop into small pieces.

Slice leeks lengthwise, rinse well, and chop into thin half-moons.  Heat oil over medium heat.  Add leeks and saute until translucent and slightly browned.  Add shoyu and 2 cups of water to leeks.  When water begins to simmer, add dluted kuzu.  Stir constantly until thickened.  Add walnuts, simmer for another minute or so, and remove from heat.

Kuzu is a powder from the kuzu root and available at the Natural Epicurean.  It's a healthy thickening agent.