Braised leeks with carrots, green olives and chestnuts in wine sauce

A different but delicious vegetarian recipe which can be served as a main but also as a side dish to various meats. The combination of the ingredients work together very well and you end up with a great variety of tasty and nutritious Winter flavours just on one plate!

Recipe of Nikos Maounis,

from a recipe leaflet of the Greek supermarket "AB Vassilopoulos"

Ingredients (for 4 people):
1 ½ Kg of leeks, cut in thick pieces (the white and the tender green part)
1 large bunch of wild celery (the Greek "selino") or celery, finely chopped and with the leaves on
3 carrots, cut in medium slices
1 glass of red dry wine
1 tbsp of malt vinegar
10 large green olives in brine, scored and well drained
15 boiled or roasted chestnuts, peeled
½ tea-cup of water
1 tea-cup of olive oil
salt
pepper

Method:
Put the leeks and the selino (or celery) in a spacious pot and sprinkle on top with salt. Cover with the lid and leave on low heat until the vegetables release their liquids and start softening.

Drain in a colander to discard this first water and transfer the vegetables back to the pot. Then add the wine, the vinegar, the carrots, the olives and the chestnuts.

Add the ½ tea-cup of water in, turn the heat to medium-low, cover with the lid and cook for about 45 minutes or until they are tender, avoiding to stir with a spoon so not to break up the chestnuts.

When the vegetables are ready add in the pot the oil, turn the heat to medium-high and cook for another 5-7 minutes until the food is left with its nice thin sauce.

It can be served either lukewarm or cold.