By Jane Marshall - 9th March 2012 7:05am
I know this is a French recipe but Leeks are Local and in season!
6 leeks, washed and trimmed
1tbsp olive oil
2 cloves garlic
4 tomatoes, skinned, seeded and chopped
1 tblsp dried thyme
2 tblsp freshly chopped parsley
4 tblsp dry white wine
freshly ground black pepper
Sprigs of fresh parsley, to garnish.
Cut leeks into 2 inch pieces, cook 10-15 minutes in salted water until tender.
Heat oil and fry garlic until soft but not brown.
Stir in tomatoes, herbs and wine, simmer gently until soft then season with salt & pepper.
Drain leeks, place in serving dish with tomato mixture, toss to mix.
Serve with parsley garnish
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