Click here to advertise on CatholicCulture.org

Catholic Recipe: Poireaux a la Provencale

    INGREDIENTS

  • 3 pounds leeks
  • 3 Tablespoons olive oil
  • salt and pepper
  • 1/2 pound tomatoes
  • 12 black olives
  • juice of 1 lemon
  • 1 teaspoon chopped lemon peel
  • Details

  • Prep Time: 1 hour
  • Difficulty: • •
  • Cost: $$$$
  • For Ages: 11+
  • Origin: France

Also Called: Poireaux à la Provençale, Leeks à la Provence

This is a nice vegetable appetizer, perfect for the vegetables that are in abundance in summer. Since legend has that St. Martha went to Provence, this recipe comes from that area of France.

Since Jesus told Martha to not worry about things, but to listen to His word, we should keep our meals simple on this day, and spend time outside of the kitchen to meditate on the Gospel.

DIRECTIONS

Clean the leeks thoroughly and chop into half-inch lengths. Put the oil in a shallow casserole and, when it is heated but not too hot, add the leeks, season with salt and pepper, and simmer for about ten minutes. Add the tomatoes cut in half, the olives which have been stoned, the juice of the lemon, and the lemon peel, and simmer for another fifteen minutes. Serve cold.

Recipe Source: Feast Day Cookbook by Katherine Burton and Helmut Ripperger, David McKay Company, Inc., New York, 1951
Subscribe for free
Shop Amazon
Click here to advertise on CatholicCulture.org

Recent Catholic Commentary

The Islamic roots of terrorism must be addressed 5 hours ago
Each of us is destined to marry Jesus Christ 22 hours ago
From simple husband to ascetical priest September 18
St. Augustine's warning to pastors September 18
Side effects of the Pill? Oh, don't worry. September 17

Top Catholic News

Most Important Stories of the Last 30 Days
Cardinals criticize Kasper proposal, escalating debate on remarriage/Communion CWN - 22 hours ago