Leeks with olives & parsley
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 225 | grams | Leeks; washed and finely sliced |
| 4 | tablespoons | Olive oil |
| 5 | tablespoons | Vegetable stock |
| 10 | Black olives stoned and sliced | |
| 1 | medium | Bunch of parsley finely chopped |
| Salt and pepper | ||
Directions
Strong flavours here - leeks saut‚ed with olives and parsley - that are reminiscent of French regional cookery. Lovely with a rice dish, or with the crŠpes alla parmigiana parizzi.
Saut‚ the sliced leeks gently in the olive oil, stirring, until they begin to soften, about 6-8 minutes. Stir in the stock and bring to the boil. Simmer gently, uncovered, for 5 minutes. Add the olives and the chopped parsley, and cook, stirring occasionally, for a further 3-4 minutes. Season to taste with salt and pepper and it is ready to serve.
Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias
Related recipes
- Baked leeks
- Battered leeks
- Braised leeks
- Braised leeks with lemon
- Leek and olive tart
- Leekes - leeks with walnuts medieva
- Leeks & peppers
- Leeks a la grecque
- Leeks and peppers
- Leeks cooked in spiced wine
- Leeks in olive oil
- Leeks in vinaigrette
- Leeks vinaigrette
- Leeks with brown butter
- Leeks with celery
- Leeks with lemon and sugar
- Leeks with shallot caper vinaigrette
- Lentils and leeks
- Lentils with leeks
- Luscious leeks