Prassa me domata (leeks stewed with tomatoes)

Yield: 4 servings

Measure Ingredient
2 \N Bunches leeks
1 cup Canned tomatoes or tom.juice
1 cup Stock or broth
1 \N Onion; chopped
1 \N Celery stalk; chopped
1 small Bunch parsley; chopped
1 pinch Dried thyme or oregano
3 tablespoons Butter or oil
\N \N Salt & freshly ground pepper
2 tablespoons Lemon juice

Cut off the stem ends and green parts of leeks, then wash thoroughly and cut into 1-inch slices. Soak in hot water for 5 to 10 minutes, then drain and discard the water. In a non-aluminum pan, combine with the tomatoes or tomato juice, stock or broth, onion, celery, parsley, thyme or oregano, 3 tablespoons butter or oil, and salt and pepper. Simmer until tender (approximately 20 minutes), adding the lemon juice during the last 5 minutes. Serve warm or cold.

From: "The Food of Greece" by Vilma Liacouras Chantiles, Avenel Books, New York. Typed for you by Karen Mintzias

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