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Leeks with olives and parsley
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| Artist: |
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| Categories: |
Condiments, Olives, Side-dishes, Vegetables, Vegetarian |
| Yield: |
2 |
| Rating: |
0 |
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Ingredients:
| 225
| grams | Leeks, washed | | | - and finely sliced | | 4
| tbsp | Olive oil | | 5
| tbsp | Vegetable stock | | 10
| | Black olives | | | -- stoned and sliced | | 1
| med | Bunch of parsley | | | -- finely chopped | | | Salt and pepper |
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Procedures:
| 1 | Strong flavours here - leeks sautéed with olives and parsley - that are reminiscent of french regional cookery. | | 2 | Lovely with a rice dish, or with the crèpes alla parmigiana parizzi. | | 3 | saut?the sliced leeks gently in the olive oil, stirring, until they begin to soften, about 6-8 minutes. | | 4 | Stir in the stock and bring to the boil. | | 5 | Simmer gently, uncovered, for 5 minutes. | | 6 | Add the olives and the chopped parsley, and cook, stirring occasionally, for a further 3-4 minutes. | | 7 | Season to taste with salt and pepper and it is ready to serve. |
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