Ingredients:
2 medium cucumbers
4 cups leeks, julienned
2 tablespoons olive oil
2 tablespoons butter
1 tablespoon chopped parsley
salt & freshly ground black pepper
Directions:
Thinly slice the cucumbers and layer on paper towles to absorb the moisture, allow to drain for at least 30 minutes.
Trim off the root end of the leeks and discard; juliienne the white part of the leeks only, discarding the dark green tops; Rinse the leeks in cold water and drain very well.
Heat a large non-stick frying pan and add oil, butter, and cucumbers; Saute over medium-high heat for 5 minutes, tossing ALL the time.
Brown the cucumbers and add the leeks and parsley, saute for 2 to 3 minutes more, until the leeks collapse, add salt and pepper to taste, serve.
Servings: 4
Time preparation: 40 min.
Time total: 50 min.