Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

225 g Leeks; washed
- and finely sliced
4 tb Olive oil
5 tb Vegetable stock
10 Black olives
-- stoned and sliced
1 md Bunch of parsley
-- finely chopped
Salt and pepper

Strong flavours here - leeks saut?ed with olives and parsley - that
are reminiscent of French regional cookery. Lovely with a rice dish,
or with the cr?pes alla parmigiana parizzi.

Saut? the sliced leeks gently in the olive oil, stirring, until they
begin to soften, about 6-8 minutes. Stir in the stock and bring to
the boil. Simmer gently, uncovered, for 5 minutes. Add the olives and
the chopped parsley, and cook, stirring occasionally, for a further
3-4 minutes. Season to taste with salt and pepper and it is ready to
serve.

Copyright Rosamond Richardson 1996

Meal-Master format courtesy of Karen Mintzias

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