This is a recipe shared by a good friend of mine who just so happens to make her own Jalapeño relish.
Ingredients
3 large leeks (1 to 1 1/2 pounds), white parts only, cleaned and sliced
1/2 inch thick
1 1/2 quarts water
2 garlic cloves, minced
3 large carrots diced
1 celery stalk, diced
1 large or 2 medium turnips, peeled and diced
1 pound russet potatoes, peeled and diced
Parsley (to taste)
Salt and black pepper
Jalapeño relish, for garnish
Materials
Cutting Board
Knife
Vegetable Peeler
Measuring Spoon
Measuring Cup
Spoon
Blender (or Immersion Blender)
Dutch Oven
Directions
In a Dutch oven, combine the leeks, garlic, carrots, celery, turnips, potatoes, parsley, 1 1/2 quarts water, salt and pepper to taste. Bring to a boil, reduce heat, cover and simmer 40 to 45 minutes until the vegetables are very soft. Puree using a blender or an immersion blender. To serve, garnish each bowl with a spoonful of jalapeño relish.
chrispavesic 