Ingredients

Adjust Servings:

	Vegetables:
	2 Leek
	1 Onion
	1 Paprika red
	150 g of Kalamata olives
	150 ml of Water
	200 g of Cherry tomatoes или консервированные
	4 slices of Lemon thin slices
	50 ml of Extra Virgin olive oil
	Spices:
	1/2 tsp. of Thyme dried
	1/2 tsp. of Tarragon dried
	1 Bay leaf
	2 Pimento
	1 tsp. of Paprika powder sweet
	to taste Salt
	to taste Grounded black pepper
	to garnish Parsley leaves

Romanian Leek Stew with Olives, AKA Praz cu Masline

Name: Romanian Leek Stew with Olives, AKA Praz cu Masline
Total time: 45 min
Yield: 8
Cuisine: Romanian
Ingredients: Leek: 2; Onion: 1; Paprika red: 1; Kalamata olives: 150 g of; Water: 150 ml of; Cherry tomatoes: 200 g of; Lemon: 4 slices of; Extra Virgin olive oil: 50 ml of; Thyme dried: 1/2 tsp. of; Tarragon dried: 1/2 tsp. of; Bay leaf: 1; Pimento: 2; Paprika powder sweet: 1 tsp. of; Salt: to taste; Grounded black pepper: to taste; Parsley leaves: to garnish

Features:

Cuisine:

Romanian

45 min
Serves 8
Medium

Ingredients

Vegetables:
2 Leek
1 Onion
1 Paprika red
150 g of Kalamata olives
150 ml of Water
200 g of Cherry tomatoes
или консервированные
4 slices of Lemon
thin slices
50 ml of Extra Virgin olive oil
Spices:
1/2 tsp. of Thyme dried
1/2 tsp. of Tarragon dried
1 Bay leaf
2 Pimento
1 tsp. of Paprika powder sweet
to taste Salt
to taste Grounded black pepper
to garnish Parsley leaves

Directions

The Romanian dish, Leek Stew with Vegetables and Spices (in Romanian: Praz cu Masline), should become a star in every kitchen! Pleasant to the taste, with a slight sourness, this refreshing dish is an irreplaceable source of fiber, vitamins, minerals and phytonutrients.

It’s a quick and easy-to-make dish that stores well. You can enjoy it warm as a side dish or chilled as an appetizer.

I highly recommend making it! Furthermore, leeks are in season right now.

Bon Appétit!

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Steps

1 Done	For this dish, we use only the white part of the leeks. Cut off their green parts and freeze them, which you can use later for making broth. Traditionally, olives are used with pits, but you can also use pitted olives if you don’t want to deal with removing pits while eating. I personally prefer using Kalamata olives.
2 Done	Wash leeks thoroughly and cut them into 1.5 to 2 cm thick circles. Dice the onion and sweet pepper finely. Cut cherry tomatoes in half. Chop the parsley finely.
3 Done	Heat the olive oil in a heavy-bottomed pot or Dutch oven and add the leeks, onions and bell peppers. Season them with a bit of salt and sauté together for about 5 minutes, stirring.
4 Done	Then add in the spices and salt to taste. Pour in 150 ml of water and stir everything together. Bring the vegetables to a boil and stew on low heat under a lid for 20 minutes. Stir occasionally. The leeks should become soft.
5 Done	Next, add the tomatoes, olives and lemon slices, stir and stew for another 10 minutes. Then, adjust the salt and pepper to taste and garnish with fresh parsley. Serve the dish warm or chilled.