Leek stew with olives (mâncare de praz cu măsline) | olivemagazine
With a base of caramelised leeks, juicy olives, tomatoes and fresh lemon make this easy, Romanian-inspired stew full of flavour with minimal effort
Ingredients
- sunflower oil for frying
- 2 large leeks washed and cut into round slices, green tops included
- 1 tsp coriander seeds
- 50ml white wine
- 200ml vegetable stock
- 2 x 400g tins of chopped tomoatoes
- 250g mixed olives, plain or marinated
- 2 lemons zested and juiced
- salt and freshly ground black pepper
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