Aromatic Leeks

This recipe for aromatic leeks will knock your socks off. While costing just a few pennies, this dish tastes like a million dollars. It is an exquisite mix of super healthy and super delicious aromatic winter vegetables.

Now Greek Family Recipes is a fairly secular service but this recipe has been adapted from the version of a well-known Greek monk, father Epifanios. The recipe has nothing to do with religion. Instead, just like most of Epifanios’ recipes, it really has to do with quality of life; going with the flow, using natural, seasonal ingredients, avoiding artificial foodstuff (of course all of this in good measure, rather than taking it to extremes). You can read all of this in our philosophy.

Our aromatic leeks recipe is vegan and very easy to cook. It has a special sweetness and is perfect for winter lunches and dinners.

Some tips before you get going:

  • Cut the bottom off your leeks. Do the same with the dry tops. Then with a knife cut the leeks vertically, 1-2 layers deep and discard the top layers. You want to be left with springy crunchy core to slice.
  • Use a potato peeler to peel 3-4 cm long ribbons of orange skins.
  • Make sure your orange isn’t waxed – food wax has a distinctly sour taste when cooked. If you suspect it may be, wash with some soap, rubbing away for a few seconds with a sponge.

So give it a try and let us know what you think!

Aromatic Leeks

5 from 4 votes
Course: MainCuisine: GreekDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

1

hour 
Total time

1

hour 

10

minutes

Delicious aromatic leeks with winter vegetables

Ingredients

  • 6 leeks, sliced

  • 2 medium onions, chopped

  • 1/3 cup olive oil

  • 1/4 celeriac root, peeled and thinly sliced

  • 1/2 bunch dill, chopped

  • skin from a large orange, peeled in strips

  • 1 bay leaf

  • 1 large lemon, juiced

  • salt

  • black pepper

Directions

  • Heat the olive oil in a cooking pan
  • Add the onions and sautee for 2-3 minutes. Add the leeks and celeriac, mix and saute for another 5-7 minutes, until soft.
  • Add a tumbler of water, around 250 ml, a teaspoon of salt and bring to the boil.
  • Add the celerica, dill, orange peel and bay leef and mix. Let boil for a couple of minutes.
  • Lower the fire to medium and let cook for aroudn around 40-45 minutes, until the food absorbs most of the liquid.
  • Add the lemon juice and pepper, mix and taste. Adjust seasoning to taste and serve!

Notes

Leave a Reply