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Stewed Leeks


3 tablespoons of oil

3 cloves of garlic

2 leeks

2 carrots

2 potatoes

tomato puree

salt / pepper to taste






Wash and clean the leeks, then slice into small pieces. Separate green tops and softer parts of the leek. Fry the garlic and add the green parts, sliced potatoes and carrots. Pour water and tomato paste. After twenty minutes of cooking add remaining parts of leek. Spice to taste and serve with cooked polenta.

Photo: Vlatka Balaš

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