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3 medium leeks, white parts only, split lengthwise, each half cut again in half crosswise
Place all vegetables carefully in a heavy wide bottom pot.
In a bowl, mix together brown sugar, vinegar, oil, bay leaves, salt, pepper and
water. Pour this over the vegetables. Bring to a boil.
Reduce to medium low and cook covered about thirty minutes. Uncover and, if
necessary, continue to cook uncovered on a high flame until the liquid is
thickened.
Transfer the vegetables onto a platter. Pour sauce over it. Serve warm or at room temperature.
Posted by Randi Lipkin
Nutritional Info Per Serving: N/A
6 endives, cut lengthwise (make sure they stay attached at the stem)
3 fennel heads, cut in 4 lengthwise (make sure they stay attached at the stem)
1/4 cup brown sugar
1/3 cup apple cider vinegar
1/4 cup olive oil
6 bay leaves
Salt and pepper to taste
1 cup water