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Leek Hors D'Oeuvre

Farm.Fares's picture
Ingredients
  Leeks 12 Medium
  Olive oil 1⁄2 Cup (8 tbs)
  Water 2 Cup (32 tbs)
  Dry white wine 2 Cup (32 tbs)
  Salt To Taste
  Freshly ground pepper To Taste
  Black olives 2 Cup (32 tbs), pitted and halved
  Seedless raisins/Seedless currants 1⁄4 Cup (4 tbs), plumped in warm water and drained
  Onions 3 Large, cut into thick slices
  Minced parsley 4 Tablespoon
Directions

Trim the leeks and remove all but 2 inches of the green tops.
Cut into 4-inch pieces.
Wash in several changes of water to remove all sand.
Drain.
Heat half of the olive oil in a large, deep frying pan.
Add the leeks and cook, stirring with a fork, for 3 minutes.
Add the water and the wine and season with salt and pepper, remembering that the olives may be salty.
Cover and simmer over low heat for about 10 minutes or until the leeks are tender but still firm.
Add the olives and the raisins and simmer for 5 more minutes.
Drain the leeks and reserve the cooking liquid.
Transfer leeks, olives and raisins to a serving dish.
Heat the remaining oil in the frying pan.
Cook the onion rings in it until they are soft and golden.
Stir carefully with a fork in order not to break the slices.
With a slotted spoon, put the onions on top of the leeks.
Drizzle a little of the reserved cooking liquid over the vegetables and sprinkle with the parsley.
Cover and chill before serving.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
French
Course: 
Appetizer
Method: 
Saute
Restriction: 
Vegetarian
Ingredient: 
Leek
Interest: 
Gourmet
Preparation Time: 
15 Minutes
Cook Time: 
25 Minutes
Ready In: 
40 Minutes
Servings: 
6

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