The combination of these root vegetables with some oil and vinegar makes for a mild, delectable side dish. It’s a great way to use up extras of these vegetables if you have them in your pantry.
Makes 4 to 6 servings.
4 to 6 leeks, or about 1 pound
1 head celery
3 tablespoons olive oil
Salt to taste
Fresh parsley for garnish
1. Prepare the leeks. The section that is the whitest and lightest is what you want to use, so slice off the rooted bottom, and cut off the top where the color changes from pale to darker green. Cut leeks lengthwise and rinse in cool water to be sure to remove any sand or dirt. Cut sections of leeks in half or thirds so that they fit in the slow cooker.
2. Prepare the celery. You’ll want 6 to 8 stalks, with the tough bottom part and the leaves at the top trimmed off. Rinse the stalks in cool water and pat them dry. Cut celery stalks to fit in the slow cooker.
3. Place stalks of celery alongside lengths of leeks in the bottom of the slow cooker. When the first layer is assembled, drizzle with the oil and vinegar, and sprinkle with salt. Continue to add layers until, drizzling and seasoning as you work up.
4. When all the celery and leeks are used up, drizzle the last of the oil and soy sauce and add a final sprinkle of salt. Cover and cook on Low for about 4 hours or on High for about 2 hours. Open and flip the layers gently with a rubber spatula. Continue to cook on Low for another hour or on High for another 15 to 20 minutes. Transfer to a serving platter and garnish with fresh parsley.