Leek Stew with Olives
User Reviews
4.8
18 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
50 mins
-
Servings
2 -4 servings
-
Calories
154 kcal
-
Course
Main Course
-
Cuisine
Romanian
Leek Stew with Olives
Report
An incredible leek stew with olives, a classic Romanian stew recipe, which is healthy, vegan, and more delicious than you could probably imagine.
Share:
Ingredients
- 1 lb leeks 450 g
- 2 tablespoons vegetable oil
- 9 oz tomatoes small ones, 250 g
- 20 black olives with stones, Note 1
- 1 tablespoon sugar
- 2 tablespoons white wine
- 1 bay leaf
- a small bunch parsley
- 1 teaspoon fresh lemon juice
- fine sea salt
- 5 peppercorns
- some lemon wedges to serve optional
Add to Shopping List
Instructions
- Clean the leeks very thoroughly. The best method to wash the leeks is to slit the leek from the top to the bottom without cutting it all the way through. Carefully separate the layers without taking the leek apart while doing it. Wash them under running water until all the dirt is removed. Cut most of the green part of the leeks.1 lb leeks/ 450 g
- Preheat the oven to 350°F/180°C.
- Chop the white parts of the leeks and some of the sturdier green parts into 1.2 inches/ 3 cm segments.
- Stew leeks: Heat the oil in a pot, add the leeks and ½ teaspoon salt, cover, and stew for about 6-7 minutes, stirring a couple of times in between.2 tablespoons vegetable oil
- Cut tomatoes: In the meantime, cut the tomatoes into wedges. I had smaller tomatoes, so I quartered each one of them.9 oz tomatoes/ 250 g
- Caramelize the sugar in a small pan. Add the sugar to the pan and let it get darker. When it is caramelized, add two tablespoons of water and stir until all the sugar is dissolved.1 tablespoon sugar + 2 tablespoon water
- Assemble: Pour the sugar syrup into the pot with the leeks, add the tomato wedges, black olives, wine, bay leaf, ½ of the chopped parsley, lemon juice, and peppercorns. Adjust the taste with more salt and lemon juice, if necessary. Stir carefully and if your pot is not suitable for the oven, transfer the food into a small casserole dish.20 black olives + 2 tablespoons white wine + 1 bay leaf +1 teaspoon fresh lemon juice + fine sea salt + 5 peppercorns + parsley
- Bake for about 30 minutes. Sprinkle with the remaining chopped parsley and serve hot with bread as a main dish or with chicken/fish/ meat/ meatballs as a side dish. It can be served cold as well.a small bunch parsley + some lemon wedges to serve
Notes
- Olives: Black olives that still have the stone inside taste the best. Ensure you warn the people at the tables about the stones. You can use olives without the stone if you prefer.
Nutrition Information
Show Details
Serving
1/4 of the dish
Calories
154kcal
(8%)
Carbohydrates
18g
(6%)
Protein
2g
(4%)
Fat
9g
(14%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
8g
Sodium
420mg
(18%)
Fiber
3g
(12%)
Sugar
7g
(14%)
Nutrition Facts
Serving: 2-4 servings
Amount Per Serving
Calories 154 kcal
% Daily Value*
| Serving | 1/4 of the dish | |
| Calories | 154kcal | 8% |
| Carbohydrates | 18g | 6% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 8g | 47% |
| Sodium | 420mg | 18% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
18 reviews
Excellent
Other Recipes
You'll Also Love
