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leek stew with olives recipe mancare de praz cu masline reteta

Leek Stew with Olives

A budget-friendly vegan leek stew simmered with black olives and a splash of white wine, finished with fresh dill and parsley. It comes together in about 55 minutes and is delicious served warm or cold.
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Choose Serving Size 4 servings

Ingredients 

  • 1 kg leeks coarsely chopped
  • 100 g black olives pitted (and sliced - optional; I let mine whole)
  • 1 onion diced
  • ½ cup white wine
  • 1 tbsp tomato paste
  • 1 bunch dill small
  • 1 bunch parsley small
  • 1 tbsp oil
  • 1 tsp salt or more, to taste
  • ½ tsp ground pepper

Instructions

  • Heat the oil in a large saucepan over medium heat.
  • Add the diced onion and saute for 5 minutes, until golden.
  • Add the chopped leeks and stir to combine.
  • Pour in the 1/2 cup of white wine and cover with a lid.
  • Check every 10-15 minutes and add a little water if necessary.
  • Let it stew over medium heat until the leeks are tender, about 30-40 minutes.
  • Add the chopped dill and parsley, ground pepper, salt, olives and tomato paste.
  • Stew for another 10 minutes.
  • Serve. It can also be served cold, but I prefer it warm.

Notes

Olives can be left whole or sliced, to taste. Add a little water as needed during the simmer to keep the pan from drying out. Use a vegan-friendly white wine to keep the dish fully plant-based. Store leftovers in an airtight container in the fridge for up to 3 days.