Ryan Thomas is a university student who enjoys cooking recipes from a wide variety of culinary traditions.
Leeks make for some very filling meals, and have most of the virtues of onions but few of their drawbacks. Precious little of the eye-watering assault of onions, a breeze to prepare, and yet leeks sauté easily with a savory and rich result. Combined with a mixture of garlic, tomatoes, onions, lardons, and wine, these leeks make a rich, filling, and tasty stew that strikes the perfect balance between the savory nature of vegetables and the sweet nature of the white wine that forms the majority of its stock. This stew is an excellent centerpiece for any meal.
I have based this recipe on another caramelized leek stew of mine, although with dramatic differences for the ingredients and flavoring. The original recipe also includes instructions for toasted bread with mustard and cheese, which is quite good as an accompaniment.
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- 1 onion, peeled and chopped
- 4 leeks, cleaned and chopped
- 3 carrots, peeled and chopped
- 2 tomatoes, peeled and chopped
- 4 ounces lardons
- 2 teaspoons sugar
- salt, to taste
- 3 cups white wine
- 4 tablespoons olive oil
- Heat the olive oil in a large casserole dish or stockpot until hot. Add in the leeks and onions. Cook over medium heat, constantly stirring to prevent burning, for 20 minutes.
- Add in the white wine, then the carrots, then 3 chopped garlic cloves. Cook for another 10 minutes on medium heat
- Add in the tomatoes and the lardons. Add salt, pepper, sugar, and the remaining garlic. Cook for a final 10 minutes, on low heat, until the carrots are reasonably soft and all ingredients are well combined and have appropriately seasoned each other.
- Serve preferably with bread; white wine may be an appropriate accompaniment.
© 2019 Ryan Thomas