Total Time
25mins
Prep 5 mins
Cook 20 mins

Balsamic vinegar gives a great mellow taste to peppers and leeks. This is pretty versatile when I make it I either purée and use as pasta sauce, make a sandwich with this and cream cheese or purée and add some stock and cream to make a soup

Ingredients Nutrition

Directions

  1. Heat the oil and cook the leeks and peppers, gently and covered for 20 minutes.
  2. Add vinegar and cook for a further 10 mins uncovered.
  3. The liquid should have evaporated, if not cook until it has.
  4. Stir in the parsley, season if needed and dish up.

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