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This is a recipe that I found many years ago, while
living in New Orleans. It's not a creole dish, just one I found
back then. I thought that is was very good, and I was looking
for a good vegetable side dish about then. I later lost the recipe,
and only recently found it again. So I will be make this again
soon. |
2 large leeks,
trimmed, washed, cut in 1" pieces
2 large onions, cut into eighths
1 can (14.5 oz) whole tomatoes
1 tbls parsley, chopped
1 bay leaf
2 cloves garlic, chopped
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1 tsp salt
fresh ground black pepper, to taste
2/3 cup chicken stock
4 tbls vegetable oil
1 tbls fresh lemon juice
1/4 tsp dried thyme
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Preheat oven to 350 degrees.
Place all the ingredients into a large mixing bowl.
Mix well, making sure to break up the tomatoes.
Pour into a large oven proof baking dish, preferably
glass or cermanic. Cover with lid and bake for 1
1/2 to 2 hours.
Source: The New All-American
Color Cookbook
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