- 6 large leeks (about 2 pounds), cleaned
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 2 tablespoons olive oil
- 1 cup chopped fresh tomato
- 1 tablespoon chopped fresh parsley
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1/4 teaspoon dried whole dillweed
How to Make It
Cut leeks into 1-inch pieces, and set aside.
Sauté onion and celery in olive oil in a heavy skillet over medium heat until tender. Add leeks and remaining ingredients; stir well. Cover and cook over low heat 25 minutes or until leeks are tender.
Oxmoor House Homestyle Recipes