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Recipe: Prasa Ladera, Leeks in Olive Oil

Name: Prasa Ladera
Cuisine: Athens
Ingredients: For 4 servings1 kg leeks sliced into; 1-inch rounds; 2 small onions, chopped; 2 garlic cloves, chopped; 1 bay leaf 3 carrots, diced; 2 small potatoes, peeled and diced; 1 sweet red pepper, diced; 1 sweet green pepper, diced; ½ cup chopped celery fronds or Chinese celery leaves; 2 tbsp + 50 ml olive oil; ½ cup dry white wine; ½ cup water or vegetable stock; ½ tsp ground coriander seeds; ¼ tsp chili powder (optional); 50 ml lemon juice (or more according to taste); Salt and black pepper to taste

By Carolina Doriti

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Recipe Information

This is my version of prasa ladera (leeks cooked in olive oil). I add other vegetables to amp up the taste and a couple of potatoes to make it more filling. Like so many other Greek dishes, the use of herbs is crucial – here I am using celery fronds (or Chinese celery) – as is plenty of fresh lemon juice. I typically pair it with fresh, warm bread and feta for a hearty vegetarian meal, but it’s so versatile that you can enjoy it in a number of ways: You can keep it vegan by skipping the cheese; you can serve it with steamed rice or pasta; you can combine or serve it with eggs; you can have it as a side for grilled meats, poultry or fish; or you can even use it in salads, sandwiches, tacos and all sort of wraps.

Ingredients

For 4 servings

1 kg leeks sliced into
1-inch rounds
2 small onions, chopped
2 garlic cloves, chopped
1 bay leaf 3 carrots, diced
2 small potatoes, peeled and diced
1 sweet red pepper, diced
1 sweet green pepper, diced
½ cup chopped celery fronds or Chinese celery leaves
2 tbsp + 50 ml olive oil
½ cup dry white wine
½ cup water or vegetable stock
½ tsp ground coriander seeds
¼ tsp chili powder (optional)
50 ml lemon juice (or more according to taste)
Salt and black pepper to taste

Preparation

Put a large casserole dish on medium high heat.

Add 2 tbsp olive oil and sauté the onions until glossy and translucent.

Add in the leeks and bay leaf, and season with salt (this will help them lose most of their fluid).

Stir gently until they go soft and most of the liquid is evaporated.

Add in the carrots, potatoes, peppers and garlic and ground coriander, and stir for about a minute.

Pour in the wine, stir and add in the water or vegetable stock.

Bring the heat down to medium low, season with salt, black pepper and the chili powder, if using.

Cover and gently simmer for about 15-20 minutes, until the potatoes and carrots are done and most of the liquid is absorbed (you may need to keep it simmering uncovered for about 5 minutes if there’s still too much liquid).

Add in the chopped celery fronds and 50 ml of olive oil, stir gently, adjust seasoning if necessary, cover and let simmer at low heat for 5 minutes. Remove from heat, and stir in the lemon juice. Let it stand for 5-10 minutes and serve.

To convert metric measurements to US and British kitchen units, click here.

Written & photos by Carolina Doriti

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