Lustrous Leeks Recipe - Cooking Index
Leave the roots on the leeks while simmering them so they don't fall apart. Afterward, trim off the roots very close to the bulb end.
Type: Vegetables6 | Leeks (large) | |
2 tablespoons | 30ml | White vinegar |
1/4 cup | 59ml | Extra-virgin olive oil |
2 cups | 125g / 4.4oz | Ripe tomatoes - cut into 8 pieces (medium) |
1/3 cup | 78ml | Imported black olives |
= (Nicoise or Gaeta) | ||
3 tablespoons | 45ml | Chopped parsley |
Freshly-ground black pepper - to taste |
Trim the leek greens in a "V" to within 3 inches of the white bulb, leaving roots intact. Cut a slit from the top of the green to within 3 inches of the bottom of the bulb. To remove sand, soak leeks for 1 hour in a bowl of water and the white vinegar. Rinse well under cold running water.
Cook the leeks in a large pot of boiling, salted water for about 8 minutes or until the bulbs are tender. Drain well, cut off the roots and pat dry.
Heat the oil in a large skillet. Add the leeks and cook for 5 minutes or until golden, shaking the pan.
Stir in remaining ingredients; cover and heat through before serving.
Transfer the leeks to a serving platter and spoon their cooking liquid atop; cool. Serve the leeks with crusty bread, soft cheese and a crisp, green salad.
This recipe yields 6 servings.
Per serving (without bread, cheese and salad): 155 calories, 13g carbohydrates, 2g protein, 12g fat, no cholesterol.
Source:
Simply Delicious by Sheila Lukins from Parade magazine - Pub date: - 07-23-2000
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