1/4 cup canola oil 2 leeks, white part only,
split, chopped and rinsed 7 ears corn, kernels removed, cob discarded 6 tablespoons unsalted butter, divided Salt, to taste For Garnish: Heirloom
grape tomatoes, cut in half Micro basil Crème fraiche In a large saucepan over medium low heat, cook leeks in canola oil for 3 - 4 minutes, until soft, making sure not to add any color.
The researchers also discovered that the clade asterid — which potatoes belong to along with
tomatoes, coffee, and tobacco — likely
split off from rosids (
grapes, poplar trees, geraniums, etc.) around 89 million years ago.