Spring. When I think of spring time I think about budding trees and little green shoots of chives, garlic and leafy greens emerging to show their strength. After the heavy foods of winter, spring foods are actually designed by Mother Nature to be lighter and more detoxifying to the body to help us naturally release the winter drag.
In this Creamy Fennel and Leeks recipe I choose two spring veggies that have wonderful properties known to ‘keep things moving’ in the body (hey, we gotta take the waste out, right?) The creaminess comes from the simple blended cashew sauce with brings in protein and good fat.
It’s not likely you’ll eat this dish on its own… though I did. It was lovely bit I was left yearning for a little texture to cut the creaminess. I believe you’ll enjoy this best paired with something like a roasted meat or sauteed fish. I think a spicy sausage could be the bomb pairing.
How ever you end up enjoying this Creamy Fennel and Leeks recipe dish, reach out and let me know. Be sure to tag @happyeatshealthy on social media.
Head on over to You Tube to see me make this Creamy Fennel and Leek dish. You’ll get my bonus Strawberry Almond Cookies too!
Happy eating,
~Monique
Creamy Fennel and Leeks
2 large leeks
1 fennel
1 tbls olive oil
1 cup soaked cashews (soaked overnight or at least 20 minutes)
2 cups water (or 1.5 cups water + .5 cup white wine)
1 tsp Dijon mustard
4 garlic cloves
1 lemon
Pink salt and cracked black pepper
Trim the fennel and leeks, wash well. Set aside the fennel fronds. Slice fennel and leeks into 1/2″ thick. Zest the lemon, set aside.
Warm the oil in a large frying pan. Add the sliced fennel, leeks and 1 tsp pink salt to the pan. Cover and sweat the veggies for 10-15 minutes until softened. Stir occasionally.
In the meantime, place the soaked cashews, water/wine, garlic cloves, mustard, lemon juice and water in the the blender. Blend on high until creamy. Taste, adjust as desired. The sauce will feel thin, but it will thicken quickly in the pan.
When the leeks are ready, pour the sauce in the pan. stir to incorporate well. Simmer just 2 or 3 minutes; if it’s on the heat too long the sauce will get too thick and glumpy.
Top with fennel fronds, lemon zest and fresh cracked black pepper.
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