Leeks à la grecque
A delicious vegetarian side dish
This recipe has been taken from Cooking from the Market: Vegetables by Murdoch Books.
Ingredients (serves 4 as a side dish)
- 3 tbs extra virgin olive oil
- 1 ½ tbs white wine
- 1 tbs tomato paste (concentrated purée)
- ¼ tsp sugar
- 1 bay leaf
- 1 thyme sprig
- 1 garlic clove, crushed
- 4 coriander seeds, crushed
- 4 peppercorns
- 8 small leeks, white part only, rinsed well
- 1 tsp lemon juice
- 1 tbs chopped parsley
- Lemon halves or wedges, to serve
Method
Put the olive oil, wine, tomato paste, sugar, bay leaf, thyme, garlic, coriander seeds, peppercorns and 250ml (1 cup) water in a large heavy-based frying pan with a lid. Bring to the boil, cover and simmer for five minutes.
Add the leeks in a single layer and bring to simmering point. Reduce the heat, then cover and simmer gently for 20-30 minutes, or until the leeks are tender when pierced with a skewer.
Drain the leeks well, reserving the liquid, then transfer to a serving dish. Add the lemon juice to the reserved cooking liquid and boil rapidly for one minute, or until the liquid has reduced and is slightly syrupy.
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