Leeks Provençale

Name: Leeks Provençale
Yield: Serves 4–6
Ingredients: salt; freshly ground black pepper; 2 cloves of garlic, chopped; 18 black olives, halved and pitted; juice and finely grated zest of 1 lemon; 1 × 400 g/14 oz can tomatoes, chopped, and their juice; 675 g/1½ lb leeks, well washed, dried, trimmed and cut into 5 cm/2 inch pieces; 2 tablespoons olive oil

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

The Carved Angel Cookery Book

By Joyce Molyneux

Published 1990

About

The lemon and olives lift this leek and tomato ragoût out of the ordinary. Make it as part of a cold vegetable hors d’œuvre, or serve hot with a grilled steak.

Ingredients

2 tablespoons olive oil
675 g/1½ lb leeks, well washed, dried, tri

Starter
Vegan
Gluten-free

Method

Heat the oil in a pan and sweat the leeks for 5 minutes. Add the remaining ingredients to the pan and simmer, covered, for 15 minutes, until the leeks are tender and the sauce is thick and pulpy. Taste and adjust seasonings. Serve hot or cold.