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To prepare Leeks, cut off the root ends and tough green tops, however, leave about 3 inches above the while part of the leeks. Next you cut them lengthwise and rinse under running water to remove sand. Cut into 1/2" slices. In a large saucepan, melt butter or margarine. Add leeks, potatoes, carrots, ham and onion. Cook slowly until soft, about 8 to 10 minutes. Stir often. Add broth and cover and bring to a boil. Then reduce the heat and simmer until potatoes are tender-about 25 minutes. Add milk or cream if desired. Gradually heat gently but do not boil. Stir in parsley, salt and pepper to taste.
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Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Long-aged red miso — richer, deeper umami for stews and glazes