LEEKS WITH OLIVES
- 6 leeks , not too thick
- 2 tbsp cooking oil
- 2 tbsp butter
- 1 tbsp flour
- 1 cup soup stock ( beef, chicken,or vegetable)
- 2 tsp salt
- 1 tbsp lemon juice
- 2 oz.Greek calamete olives
Instructions:
- Preheat oven to 350°F.
-  Clean leeks and trim off and discard green tops and outer leaves. Cut the white portion of each leek into pieces about 21/2 in. long.
-  Bring a kettle of water to boiling. Blanch the leek pieces about 2-3 min. Drain well.
-  In a small skillet, heat oil over medium heat. Saute the leeks until nicely browned, turning pieces over as they cook, about 6-7 min. Remove leek pieces and place them in a baking dish with lid.
- In a small saucepan, heat the butter over medium-low heat. Slowly add flour, stirring continuously with a wooden spoon. Let cook 1-2 min., then stir in soup stock, salt, and lemon juice. Pour the sauce over leeks in the baking dish.
- Cover tightly and braise in oven for 15 min.
- While leeks are cooking, bring the kettle of water to boil again, and blanch olives for 2-3 min. Drain well.
- When leeks are cooked, add olives, and continue to cook, uncovered, for another 10 min.
- Serve hot.