Leeks with olives

Name: Leeks with olives
Ingredients: 10 leeks; 1 medium carrot (100 g); 1 medium parsnip (100 g); 1 red bell pepper (150 g); 1 green bell pepper (150 g); 150 g olives; 70 ml oil; 500 ml water; 1 teaspoon salt; 1 bay leaf; 150 g cherry tomatoes; 50 ml tomato purée

Season - Leeks with olives by Vasilica C. - Recipia

Leeks with olives simmer in just enough water to leave the vegetables uncovered; the leeks soften and release their juices, while the sauce stays scant. With carrot, parsnip, peppers and cherry tomatoes, it makes a slightly sweet dish with soft pieces and salty olives throughout. I cut the leeks into thick rounds so the pieces stay whole on the plate. Prep: 20 minutes. Cook: 35 minutes. Rest: 10 minutes. Total time: 65 minutes. Serves: 6. Approximately 290 kcal and 5 g protein per serving.

Ingredients

10 leeks
1 medium carrot (100 g)
1 medium parsnip (100 g)
1 red bell pepper (150 g)
1 green bell pepper (150 g)
150 g olives
70 ml oil
500 ml water
1 teaspoon salt
1 bay leaf
150 g cherry tomatoes
50 ml tomato purée

Preparation

1. Clean the leeks and cut them into thick rounds. Peel the carrot and parsnip, then slice them; clean the peppers and cut them into pieces. Leave the olives in lukewarm water for 10 minutes, then drain them. 2. Heat the oil in a pot and add the leeks, carrot, parsnip, peppers, olives and bay leaf. Pour in just enough water not to cover the vegetables, then add the salt. 3. Simmer over low heat for 30 minutes, until the leeks soften. Add the cherry tomatoes and tomato purée, then simmer for another 5 minutes, until the juices thicken a little.

Notes

For a spicy version, chop one small hot pepper, about 10 g, and add it with the vegetables. The dish keeps in the fridge, in a covered container, for up to 3 days; reheat it slowly, with a splash of water if it has thickened. Thicker leek stalks need a few extra minutes, while thinner ones soften faster, so check the texture before adding the tomatoes. Choose leeks with firm white parts and leaves that are not wilted. If the olives are very salty, boil them separately until they come to a boil once or twice, and taste before adding more salt. Sometimes the vegetables release too much liquid; leave the pot uncovered for a few minutes, until it reduces. I serve it with polenta.