Leeks with Feta & Dill
Slow Cooker Recipe
- 4 - 5 Cal-Organic Leeks
- 1 stem Cal-Organic Dill
- 1 clove garlic, minced
- 2 tbsp. olive oil
- 1/4 cup vegetable stock
- 1 tsp. salt
- 1/4 tsp. black pepper
- 3 tbsp. feta cheese, crumbled for garnish
- Turn the slow cooker to high. Wash leeks and slice stalks in half.
- Add all of the ingredients to the slow cooker except for the feta and dill and season well. Stir once to combine. The liquid should come about half way up the sides of the bowl; add more stock as necessary. Cover and cook for 30 minutes on high.
- Check the vegetables after 30 minutes and cook longer for a softer vegetable mixture. When ready to serve, drain the remaining vegetable stock and serve warm garnished with crumbled feta and fresh dill.
Recipe and image from our e-book Hearty Slow Cooker Recipes
Back To Our Roots
12 sweet, savory, and fresh recipes using our favorite Cal-Organic root vegetables.Download