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