BRAISED NEW POTATOES WITH EDAMAME AND LEEKS

My Cellar

Serves 5 to 6

3 tbsp (45 ml) butter

1 bunch baby leeks, (or 2 to 3 leeks) green parta removed, white parts cleaned and cut into 2-in (5 cm) lengths, halved vertically

4 to 5 spring green garlic cloves, peeled

1 lb (500 g) small new potatoes rinsed and dried, halved

1 cup (250 ml) chicken or vegetable stock

1 tbsp (15 ml) brown sugar

1 cup (250 ml) frozen edamame, thawed

1 tsp (5 ml) fresh thyme

1 handful chopped mint

salt and pepper, to taste

In a heavy-bottomed saucepan, melt butter over medium heat and gently sauté leeks and garlic cloves until they soften, but do not brown. Add potatoes and fry until they colour, stirring frequently so leeks do not burn.
Stir in stock and sugar; bring to a simmer. Simmer over low heat until potatoes are nearly fork-tender and liquid has evaporated by half and is syrupy. Stir in edamame, cover until they are hot. Mix in thyme and chopped mint. Season to taste.