Romanian leek stew with olives, mâncare de praz - Irina Georgescu

Name: Romanian leek stew with olives, mâncare de praz - Irina Georgescu
Ingredients: 2 large leeks – washed and cut in round slices, green tops included; 1 tsp coriander seeds; 50ml white wine; 200ml vegetable stock; 2 tins of chopped tomatoes; 250g mixed olives, plain or marinated; 2 lemons – zest and juice

3 steps

Updated at: Thu, 17 Aug 2023 00:18:08 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories182.3 kcal (9%)

Total Fat9.6 g (14%)

Carbs13.7 g (5%)

Sugars2 g (2%)

Protein2.5 g (5%)

Sodium1154.3 mg (58%)

Fiber1.2 g (4%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

2leeks

large, washed and cut in round slices, green tops included

1 tspcoriander seeds

50mlwhite wine

200mlvegetable stock

2tins chopped tomatoes

Instructions

Step 1

Cover the bottom of a large frying pan with a thin layer of oil and heat well. Add the cut and chopped leeks with a pinch of salt and the coriander seeds, and cook on medium heat until well caramelised. Pour in the wine and allow to evaporate. Add the stock and the chopped tomatoes, and cook for 15 minutes on a low to medium heat. You can cover the pan with a lid, in which case you will need to lower the heat even more to a gentle bubble.

Step 2

After 15 minutes, add the olives, lemon juice and zest, and cook for 5 minutes more. Taste for seasoning and adjust with salt and pepper.

Step 3

Although it is not traditional to add any other carbs, you can serve this dish with bread, rice or couscous.