-
Wash leeks
very well, taking care to remove all sand and grit.
-
Discard any
tough or withered leaves but use the green portions as well.
-
With a sharp
knife slice very thinly.
-
When slicing
the leaves make a tight bundle and hold firmly.
-
Heat oil in a
large saucepan and add the leeks.
-
Fry,
stirring, for 5 minutes, then add the remaining ingredients and stir
well.
-
Cover and
cook over low heat for 30 minutes, stirring occasionally.
-
The leeks
will reduce considerably in volume.
-
Uncover and
cook until liquid evaporates and leeks have an oily appearance.
-
Serve as an
accompaniment to a rice meal.
