Fried leeks, sweet and sour

Ingredients for 2 servings:

• 4 small leeks
• 200 g potatoes
• 1 bay leaf
• 1 garlic clove(s)
• 150 ml white wine
• 150 ml water
• 3 tbsp olive oil
• 1 onion(s), red
• 20 g cranberries
• 1 tbsp apple cider vinegar
• 1 tbsp brown sugar
• 2 tbsp sunflower oil
• 1 tbsp margarine, vegan, e.g. B. Alsan
• 1 tbsp chervil
• 2 tsp sea salt or as needed
• 1 tsp Timut pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

vegan

Peel the potatoes and cook in a pot with sea salt until tender. This takes about 25 minutes. Then keep warm. Cut the leeks crosswise into 15 cm long stalks, wash them, and place them in the bottom of a pot. Peel the garlic, cut into fine strips, and place them in the pot with the bay leaf. Add the white wine, olive oil, and water, enough to cover half of the leeks. Add 1.5 teaspoons of sea salt and the timut pepper, and cook over medium heat for 20 minutes, until the leeks no longer resist cooking when pierced with a knife. Turn the leeks occasionally to ensure they cook evenly. Remove the leeks from the pot with a slotted spoon and set aside. Strain the cooking liquid into a pot. Peel and slice the onion, and add it to the pot with the cranberries. Add the apple cider vinegar, brown sugar, a little salt, and timut pepper. After about 8 minutes, add the chervil and cook for another 2 minutes. Heat the sunflower oil in a pan and fry the leeks. Arrange everything on a plate and serve. https://www.vegan-cooking-with-thalija.de/archive/1138