Leeks With Olives & Parsley Recipe

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Leeks With Olives & Parsley Ingredients

225 g leeks, washed and finely sliced
4 tbsp olive oil
5 tbsp vegetable stock
10 black olives - stoned and sliced
1 medium bunch of parsley - finely chopped
1 salt and pepper

A Recipe for
Leeks With Olives & Parsley

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This Recipe for Leeks With Olives & Parsley is one of thousands in the Recipes-to-go Fruit Cookbook.

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This is a recipe for Leeks With Olives & Parsley from the recipe cookbook of Recipes-to-go (Fruit)

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To reduce ground beef fat, put the cooked ground beef in a strainer and rinse briefly with boiling hot water. Drain well and continue with your recipe.

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Herb Tip
Using Parsley:
Only the leaves of the parsley plant are used to add a mild, fresh taste to most dishes. Both flat-leaf parsley (also called Italian Parsley) and curly-leaf varieties are available and are virtually interchangeable in dishes that call for parsley.

Leeks With Olives & Parsley

Watermelon --it's a good fruit. You eat, you drink, you wash your face.
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Leeks With Olives & Parsley Directions

Strong flavours here - leeks saut‚ed with olives and parsley - that
are reminiscent of French regional cookery. Lovely with a rice dish,
or with the crŠpes alla parmigiana parizzi.

Saut‚ the sliced leeks gently in the olive oil, stirring, until they
begin to soften, about 6-8 minutes. Stir in the stock and bring to
the boil. Simmer gently, uncovered, for 5 minutes. Add the olives and
the chopped parsley, and cook, stirring occasionally, for a further
3-4 minutes. Season to taste with salt and pepper and it is ready to
serve.

Copyright Rosamond Richardson 1996

Meal-Master format courtesy of Karen Mintzias

Serves: 2

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Leeks With Olives & Parsley Recipe from the Recipes-To-go.com Fruit Recipe Cookbook

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