|
|
 |
| General Category : Side Dish |
|
| Food Group : Vegetables |
|
| Cuisine Type : Jewish |
|
| Preparation Method : Boil/Simmer |
|
| Other Criteria : Hanukkah |
|
|
|
|
Jewish Cooking in America by Joan Nathan
Leeks were one of the earliest Jewish vegetables, and this delicious dish, adapted from a recipe by Susan Barocas, is perfect for entertaining. It can be prepared in advance and served cold, at room temperature or reheated. |
|
|
Ingredients
|
|
• |
1 to 2 tbsp (15 to 30 mL) olive oil |
|
|
• |
1 can (28 oz/796 mL) whole tomatoes, drained, juice reserved |
|
|
• |
2 cloves garlic, minced |
|
|
• |
4 large leeks, cleaned and cut lengthwise into 1-inch (2.5 cm) pieces, using tender green and white parts |
|
|
• |
1 lemon, juice only |
|
|
• |
1/2 tsp (2 mL) salt |
|
|
• |
Pinch pepper |
|
|
|
|
|
|
Preparation
|
|
In saucepan, heat oil over medium heat; carefully add tomatoes without any juice, mashing with wooden spoon (watch out for splattering oil). Stir; simmer for 5 minutes. Add garlic; simmer for 5 minutes.
Add leeks and reserved tomato juice. Simmer mixture, covered, stirring occasionally, for at least 1 hour, or until leeks are soft.
Stir lemon juice, salt and pepper into saucepan; simmer, covered, for 10 to 15 minutes, until flavours are blended. Serve hot, cold or at room temperature. Make-ahead: Refrigerate, covered, for up to 3 days.
Makes 6 servings.
|
|
|
More Information
|
|
Tip: Vary the garlic and the amount of lemon to your taste. If you are not a garlic lover, substitute 1 tbsp (15 mL) of brown sugar for the garlic.
Tip: An easy way to clean leeks is to trim them, chop them, put them in a strainer inside a bowl of cold water and swish them around several times to remove the grit and separate the pieces. |
|
|
Source
|
|
Homemakers Magazine: Dec./Jan. 2005
|
|
|
|
