Leek Stew

Leek Stew


  • 2 cups pecans
  • 2 tablespoons Ridiculously Simple Syrup
  • Pinch of cayenne pepper
  • Pinch of fennel seeds
  • Pinch of ground cardamom
  • Coarse salt and freshly ground pepper
  • 4 tablespoons unsalted butter
  • 3 large leeks, trimmed, white and light-green parts only cut into 3-by-1/4-inch pieces, rinsed well
  • 2 large Yukon gold potatoes, peeled and chopped
  • 1/2 cup store-bought low-sodium chicken stock
  • 1/2 teaspoon finely chopped fresh sage

Cooking Directions

    • Preheat oven to 350 degrees.

    • In a medium bowl, mix together pecans, simple syrup, cayenne pepper, fennel seeds, cardamom, pinch of salt, and a pinch of pepper; toss to combine. Spread pecan mixture evenly on a parchment paper-lined baking sheet; bake until toasted and fragrant, about 5. Let cool.

    • Meanwhile, melt butter in a medium skillet over medium heat. Add leeks and cook until soft. Add potatoes and chicken stock, cook until potatoes are tender, 10 to 12 minutes.

    • Coarsely chop 1/4 cup of the toasted pecans. Store any remaining pecans for another use in an airtight container for up to 2 weeks. Remove leek mixture from heat and fold in chopped pecans and sage. Season with salt and pepper before serving.