Leeks Niçoise

Leeks Niçoise

By
From
The Margaret Fulton Cookbook
Serves
4-8
Photographer
Geoff Lung

A favourite French way of cooking leeks. Serve as a first course or a light lunch with crusty bread.

Ingredients

Quantity Ingredient
8-10 small to medium leeks
1/2 cup olive oil
1 1/4 cups water
1 tablespoon tomato paste
1 teaspoon sugar
salt and freshly ground pepper
lemon juice
1 cup small black olives
chopped parsley

Method

  1. To prepare the leeks, cut off all but 4–5 cm of the green tops. Trim off the roots. Slit down the middle to within about 2.5 cm of the root end and wash very thoroughly under running water. Leave the leeks whole or cut into 5 cm lengths. Place in a heavy-based frying pan in which the whole leeks will fit in one layer, or use a deeper pan if sliced. Add the oil, water, tomato paste and sugar. Season with salt and pepper and cook, covered, for about 15 minutes, until very tender. Add the lemon juice, to taste, and sprinkle with olives and parsley. Serve warm or at room temperature.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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