225 g leeks, washed and finely sliced
4 tbsp olive oil
5 tbsp vegetable stock
10 black olives - stoned and sliced
1 medium bunch of parsley - finely chopped
1 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 crSpes 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
Servings: 2 servings
Leeks With Olives & Parsley Recipe brought to you by Recipe Ideas
Categories: Fruit; Vegetable
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We hope you enjoy this Leeks With Olives & Parsley recipe.
