Balsamic Braised Leeks and Peppers |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Balsamic vinegar gives a great mellow taste to peppers and leeks. This is pretty versatile when I make it I either purée and use as pasta sauce, make a sandwich with this and cream cheese or purée and add some stock and cream to make a soup Ingredients:
1 1/2 tablespoons olive oil |
2 leeks, in 1/2 inch slices |
1 orange bell pepper, deseeded and diced |
1 red pepper, deseeded and diced |
3 tablespoons balsamic vinegar |
1/4 cup chopped parsley |
Directions:
1. Heat the oil and cook the leeks and peppers, gently and covered for 20 minutes.
2. Add vinegar and cook for a further 10 mins uncovered.
3. The liquid should have evaporated, if not cook until it has.
4. Stir in the parsley, season if needed and dish up.
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