Ingredients:

Serves 2-3.

3 leeks

1/2 rutabaga, halved and cut into wedges

1 red onion, cubed

4 cloves garlic, chopped

1/2" chunk ginger, peeled and minced

1 tsp table salt

1/2 tsp ground cumin

1/2 tsp ground black pepper

1/4 tsp ground turmeric

1/4 tsp ground fennel

1/4 tsp ground allspice

1/4 tsp ground paprika

3/4 cup blueberries

2 sprigs fresh mint, roughly chopped or torn

1/4 cup (60mL) good olive oil

Instructions:

1. Prepare leeks by chopping off the root end and the tough dark green upper leaves; reserve the latter for a saute or to boil for stock. Cut the remaining white and light green portion of the leek in half lengthwise, and in half or thirds widthwise. Soak in cool water while you prepare the rest of the vegetables to remove dirt.

2. Halve a rutabaga lengthwise (through the root) and reserve half for another use. Halve the remaining half again widthwise and peel, then cut into large wedges. Cube the onion and chop the garlic.

3. Add onion, garlic, ginger, and a large pinch of salt to the bottom of a tajine, Dutch oven, slow cooker, or heavy-bottomed pot. Arrange rutabaga and leeks on top of the aromatics.

4. Sprinkle salt and spices over the rutabaga and leeks. Drizzle olive oil over top. Slowly add about 1/2 cup (120mL) water over top (so as not to rinse off all the spices).

5. Heat pot on medium low, or as necessary to maintain the water at a very low boil. Cover and let cook without stirring until the leeks and rutabaga are almost finished cooking, 1-2 hours. Occasionally use a spoon to pour broth from the bottom of the pot over the vegetables.

6. Add blueberries and mint, and, if necessary, a little bit of water. Cover and continue to cook until blueberries, rutabaga, and leeks are very tender. Taste and adjust salt.