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Spanish   -   Saffron Leeks And Potatoes   adapted from Winter Harvest Cookbook by Lane Morgan

  • 3 Tablespoons Olive Oil
  • 3 Cloves Garlic -- Finely Chopped
  • 3 Large Leeks -- Chopped
  • 1/2 Cup Tomato Sauce
  • 1 Pinch Saffron
  • Salt And Pepper -- To Taste
  • 1 Pound Potato -- Sliced
  • 2 Tablespoons Parsley -- Chopped
Directions Heat oil in skillet, add garlic, and saute for 2 minutes. Add leeks, tomato sauce, saffron, salt, pepper and enough water to cover the vegetables. Simmer covered for 10 minutes. Add potatoes and parsley. Mix well, cover and simmer until potatoes are tender about 15 minutes.
Serves 4
Time to Make 0:00

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