Recipe

Leeks With Olive Oil Vinegar And Mustard Seed Recipe

Add Step-by-Step Photos	Mystic_river1 / All my dishes 1 year, 9 months ago The ancient Hebrews, Egyptians, and Romans, were all particularly fond of leeks, a mild-flavored relative of the onion. Apicius, an author and eccentric bon vivant who lived around the time of Christ, lists a number of recipes for leeks in his cookbo... More Prep:10m Cook:20m Servings:4	Mystic_rive
	a biblical feast foods from the holy land by kitty morse

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Ingredients

It is like a grain of mustard seed, which a man took and cast into his garden; and it grew and waxed a great tree; and the fowls of the air lodged in the branches of it.

Luke 13:19

3 large leeks

1 tablespoon red wine vinegar

1-1/4 teaspoons mustard seeds, toasted

2 tablespoons olive oil

Salt and pepper to taste

Directions

Thoroughly rinse the leeks under running water.

Trim and cut them crosswise into 1/2 inch-thick slices.

Bring a stockpot of water to a boil, add the leeks, and cook until very soft, 20 to 25 minutes.

Drain, then place them in a serving dish and set aside.

Using a mortar and pestle or an electric spice grinder, finely grind 1 teaspoon of the toasted mustard seeds.