Leeks with Red and Yellow Peppers recipe
information
Leeks were considered to be a delicacy in Greek and Roman times, and they have been popular in Europe ever since. A mixture of parsley, basil and thyme goes well with this dish of tender vegetables.
Preparation time : 15 minutes,
Cooking time : 15 minutes,
Calories per serving: 180
ingredients
This bright vegetable dish makes its own sweet sauce.
5 leeks
2 large yellow peppers
1 large red pepper
1 1/2 oz (40 g) butter
Salt and white pepper
1 tablespoon virgin olive oil
1 1/2 tablespoons fresh mixed herbs
2 large yellow peppers
1 large red pepper
1 1/2 oz (40 g) butter
Salt and white pepper
1 tablespoon virgin olive oil
1 1/2 tablespoons fresh mixed herbs
method
1. Top and tail the leeks and remove any tough outer leaves. Wash the leeks carefully to remove any grit, then slice them into thin rounds. Halve and de-seedthe peppers and then slice them thinly into strips.
2. Melt the butter in a pan with 3 tablespoons of water, then add the leeks and a little salt. Cover the pan and cook the leeks over a medium heat for 8-10 minutes until tender.
3. Uncover the pan, add the oil and raise the heat. Saute the peppers for 2 minutes. Add a little more water, lower the heat and cook for 2 minutes more until the peppers are soft and there is a sweet sauce in the pan. Add the herbs, season and serve.
2. Melt the butter in a pan with 3 tablespoons of water, then add the leeks and a little salt. Cover the pan and cook the leeks over a medium heat for 8-10 minutes until tender.
3. Uncover the pan, add the oil and raise the heat. Saute the peppers for 2 minutes. Add a little more water, lower the heat and cook for 2 minutes more until the peppers are soft and there is a sweet sauce in the pan. Add the herbs, season and serve.
serving amount
serves 4
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