1,000 Veg - Leeks Provencal

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* Exported from MasterCook *

 

Leeks Provencal

 

Recipe By :1,000 Vegetarian Recipes - Carol Gelles

Serving Size : 3 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 tablespoon olive oil

2 cups sliced leeks (white parts only) -- 1-inch pieces

1 cup coarsely chopped tomatoes

1/2 cup small black olive halves

1/4 cup chopped fresh parsley

2 tablespoons dry vermouth

2 tablespoons water

1/2 teaspoon grated lemon peel

1/4 teaspoon dried thyme

1/8 teaspoon salt, or to taste

1/8 teaspoon pepper

 

Serves 3 to 4. In a large skillet, heat the oil over high heat. Add the leeks;

cook, stirring, until almost tender-crisp, about 30 minutes (Judy's note: I

think the book made a typo, she must've meant 3 minutes).

 

Add the tomatoes, olives, parsley, vermouth, water, lemon peel, thyme, salt, and

pepper. Cook, covered, 3 minutes or until vegetables are tender.

 

Variation: Add 2 teaspoons fresh chopped basil when you add the parsley.

 

Description:

" This dish is just cooked vegetables; it's not saucy. If you'd like

it more tomato saucy, add 1/3 cup water when you add the vermouth. "

 

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Per Serving (excluding unknown items): 54 Calories; 5g Fat (89.3% calories from

fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 5mg

Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 0 Fruit; 1 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0