Leeks and peas

| July 16, 2012 | Reply

Color your plate with nutrition. White, green and orange. Leeks, peas, spring onions, carrots. The perfect vegetables balance…

Servings 2

You need:

  • 4 medium leeks (washed and drained)
  • 1 spring onion
  • 2 carrots
  • 3 tablespoons extra virgin olive oil
  • 1 cup peas
  • a pinch of ground nutmeg
  • 1/2 glass of white wine (vegan, organic)
  • 1 teaspoon tapioca
  • a pinch of salt
  • freshly ground black pepper


Cut the leeks, onions and carrots into 1-inch thick pieces.

Heat 2 of 3 tablespoons olive oil in a pot over medium heat. Add the leeks, onion, carrots, peas, nutmeg, stirring occasionally for 3 or 4 minutes until they’re wilted and sizzling.

Pour in the wine and bring to a bubbling simmer.

Meantime, dissolve tapioca in 1 tablespoon of cold water and add it to the pot. Give a good stir.

Pour water to reach a depth of 3/4 (not totally covered). Cook for 25 minutes at a steady boil or longer until just cooked through.

Season with salt and drizzle the third tablespoon of olive oil. Let it cool briefly and serve right away.


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Category: Vegan

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