Braised Leeks Nicoise Recipe
Ingredients
| 12 uniform-size leeks | ||
| 1/3 cup olive or peanut oil | ||
| Garlic | 2 Clove (5gm), finely chopped | |
| 2 tomatoes, peeled and cut into sixths | ||
| Finely grated rind of 1 lemon, or thinly sliced and chopped rind | ||
| Lemon juice | 1 Tablespoon | |
| 1/2 cup soft black olives, pitted | ||
| Chopped parsley | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Wash the leeks well and cut into 1- to 1 1/2-inch rounds.
Heat the oil in a heavy skillet and add the leeks.
Cover and cook for exactly 9 minutes over a medium heat.
Add the remaining ingredients except the parsley and cook, uncovered, for another 6 to 8 minutes.
Do not let the mixture become mushy.
Top with chopped parsley.
This is excellent with veal or lamb.
Makes about 8 servings.
Heat the oil in a heavy skillet and add the leeks.
Cover and cook for exactly 9 minutes over a medium heat.
Add the remaining ingredients except the parsley and cook, uncovered, for another 6 to 8 minutes.
Do not let the mixture become mushy.
Top with chopped parsley.
This is excellent with veal or lamb.
Makes about 8 servings.
Chef
