This is a beautiful Autumn and Winter dish that can also be made with Spring vegetables. Today it might be Spring here, but leeks and carrots are still on the menu on the colder days of this transitional season. We have had such cold weather this year, even breaking records for the coldest November day in 50 years.
You can vary this dish. For example, use leeks only, or carrots only. Potatoes on their own are also very very good.
Read about Cooking a la Grecque Style.
This dish is one of the vegetarian recipes from our first blog which was in existence from 1995 – 2006. You can find other recipes from that blog in the Retro Recipes series.
Leeks and Carrots a la Grecque with Tomatoes and Herbs
10 – 12 small leeks
6 thin carrots
3 Tblspn olive oil
1 red onion, diced finely
3 stalks celery, diced
4 tomatoes, diced finely
3 sprigs fresh oregano
2 cups vegetable stock or water
3 small garlic bulbs
1 bay leaf
1 sprig sage
1 sprig thyme
salt and pepper
Heat the oven to 180C.
Trim the leeks and wash carefully to remove all dirt. Halve the garlic bulbs horizontally. Remove loose papery skin, but no need to peel.
Choose an ovenproof dish that will accommodate the leeks without bending (or halve the leeks).
Heat the olive oil in a saucepan and add the onion and celery. Cook until soft. Add the diced tomatoes and cook about 3 minutes. Add the chopped oregano, the stock, and salt and pepper. Lay this mixture at the bottom of the ovenproof dish.
Lay the leeks, carrots and garlic bulbs, and any other winter vegetables on this mixture. Add the herb sprigs and bay leaf. Cover and braise in a slow oven of 180 degrees C for 1 – 1.5 hours.
To serve, remove the bay leaf and the herb sprigs, place the vegetables on a serving platter, scatter with some of the tomato mixture and decorate with fresh herbs.
This dish is one of the vegetarian recipes from our first blog which was in existence from 1995 – 2006.