Leek stew with olives (mâncare de praz cu măsline)
- Irina Georgescu
Save recipe
Serves 4
Easy
Prep: 5 mins
Cook: 45 mins
0 reviews
loading...
Get 5 months for £5 when you subscribe today
With a base of caramelised leeks, juicy olives, tomatoes and fresh lemon make this easy, Romanian-inspired stew full of flavour with minimal effort
Vegan
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Showing items 1 to 3 of 3
Moldavian layered pie with hemp cream
A star rating of 0 out of 5.0 ratings
Transylvanian griddle breads
A star rating of 5 out of 5.1 rating
Curd cheese and semolina dumplings with bilberry jam
A star rating of 0 out of 5.0 ratings
Discover Irina's guide to how to cook like a local from Romania.
Recipe extracted from Danube by Irina Georgescu (Quadrille, £28), photography © Issy Croker.
Irina says, "All dishes with leeks have dual nationality in my family. My grandfather, Gheorghe, was from Oltenia, where leeks are considered a culinary symbol, and I now live in Wales, UK, where they play a similar role. What a coincidence. This stew is very popular, especially during Lent (skipping the wine) and I love it for its sweet-tangy notes and how quickly it comes together. It is usually served with bread, but I’ve heard that burghul wheat and rice are also common south of the Danube."
Leek stew with olives (mâncare de praz cu măsline) recipe
Ingredients
-
sunflower oil
for frying
-
2 large leeks
washed and cut into round slices, green tops included
-
1 tsp coriander seeds
-
50ml white wine
-
200ml vegetable stock
-
2 x 400g tins of chopped tomoatoes
-
250g mixed olives, plain or marinated
-
2 lemons
zested and juiced
-
salt and freshly ground black pepper
Ad
Method
-
step 1
Cover the base of a large frying pan with a thin layer of oil and heat well. Add the sliced leeks with a pinch of salt and the coriander seeds, and cook over a medium heat until well caramelised.
-
step 2
Pour in the wine and allow it to evaporate, then add the stock and the chopped tomatoes, and cook for 15 minutes on a low-medium heat. You can cover the pan with a lid, in which case you need to reduce the heat even more to a gentle bubble.
-
step 3
Add the olives, lemon zest and juice, and cook for 5 mins more. Adjust the seasoning to taste. Serve with bread, burghul wheat or rice.
Authors
Irina Georgescu
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
0 reviews
Ad
Ad
Loading...
Ad
Loading...
Want to see this content?
This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.
Accept and continue