Stewed Leeks With Tomatoes |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This Greek dish can be served hot or cold. Ingredients:
2 lbs leeks |
1 medium onion, chopped |
1/2 cup olive oil |
1 (14 ounce) can chopped tomatoes |
2 carrots, finely chopped |
2 medium potatoes, peeled and finely chopped |
1 stick celery, finely chopped |
3 tablespoons parsley, chopped |
salt and pepper |
1 -2 tablespoon lemon juice |
Directions:
1. Cut off the ends and green parts of leeks. Wash them carefully in order to remove any soil, cut them in pieces of 3 cm (1 inch) length.
2. In a large pan heat the olive oil, sautee the onion and the leeks for approx 10 minutes.
3. Add gradually into the saucepan the tomatoes, potatoes, carrots, parsley and the celery.
4. Season with salt and pepper.
5. Add 1 cup of water and simmer until tender (20 - 30 minutes) and all the water is absorbed (add more water if required) Remove from heat and stir in the lemon juice, one tablespoon first, taste and add more if you like.
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