Poireaux au Poivron Rouge

Preparation info

  • Serves


    • Difficulty


    • Ready in

      40 min

Appears in

The French Market

The French Market

By Joanne Harris and Fran Warde

Published 2005

  • About

The balsamic vinegar in this dish adds just a touch of spicy sweetness to the subtly flavoured colourful vegetables. Great with steamed or baked fish, chicken or with a main course potato bake.


  • 3 red peppers
  • 4 leeks
  • 1 tbsp olive oil
  • sprig of rosemary
  • 1-2 cloves of garlic, crushed, peeled and chopped
  • 200 ml vegetable stock
  • 2 tbsp balsamic vinegar
  • 1 tsp sugar


    Cut the peppers in half, remove the stem and seeds and chop roughly. Cut the leeks into 5cm pieces. Heat the olive oil in a large saucepan, add the vegetables and sauté for 5 minutes on a high heat, then reduce the heat, add the rosemary, garlic and stock, cover and simmer for 10 minutes. Remove the lid and increase the heat until the liquid has evaporated. Stir in the balsamic vinegar and sugar, and serve.