Leeks cooked with celery root in olive oil and lemon, is a common winter recipe in Greek monastery cuisine, and prasopita, leek pie, is popular across the country (leeks are also commonly added to many other pies like spanakopita, spinach pie, or hortopita, mixed greens pie, for a touch sweetness).
Prasa Ladera Vegetables with Greek Leek Olive Oil
Ingredients:
- 1 bunch leeks sliced into 1-inch rounds
- 2 small onions, chopped
- 2 garlic cloves, chopped
- 1 bay leaf
- 3 carrots, diced
- 2 small potatoes, peeled and diced
- 1 sweet red pepper, diced
- 1 sweet green pepper, diced
- ½ cup chopped celery fronds or Chinese celery leaves
- 5 tbsp Redstone Greek Leek Olive Oil
- ½ cup dry white wine, optional
- ½ cup water or vegetable stock
- ½ tsp ground coriander seeds
- ¼ tsp chili powder (optional)
- 3 tbsp lemon juice (or more according to taste)
- Salt and black pepper to taste
Instructions:
- Put a large casserole dish on medium high heat.
- Add 2 tbsp olive oil and sauté the onions until glossy and translucent. Add in the leeks and bay leaf, and season with salt (this will help them lose most of their fluid). Stir gently until they go soft and most of the liquid is evaporated.
- Add in the carrots, potatoes, peppers and garlic and ground coriander, and stir for about a minute.
- Pour in the wine, stir and add in the water or vegetable stock. Bring the heat down to medium low, season with salt, black pepper and the chili powder, if using.
- Cover and gently simmer for about 15-20 minutes, until the potatoes and carrots are done and most of the liquid is absorbed (you may need to keep it simmering uncovered for about 5 minutes if there’s still too much liquid).
- Add in the chopped celery fronds and remaining olive oil, stir gently, adjust seasoning if necessary, cover and let simmer at low heat for 5 minutes.
- Remove from heat, and stir in the lemon juice. Let it stand for 5-10 minutes and serve. Serves 4
