Leeks with Roman Mustard



“We remember the fish we ate in Egypt at no cost–also the cucumbers, melons, leeks, onions and garlic (Numbers 11:5).” Leeks, onions, and garlic are among the foods the Hebrew children looked back on from their time in Egypt.  These savoury foods while basic to use today make a wonderful side dish with fish or fowl.

Leeks with Roman Mustard:


  • Leeks 5 Medium
  • Spring Onions 3
  • Garlic 2 cloves
  • Olive Oil splash
  • Salt to taste
  • Roman Mustard 2-3 Tbs [Recipe]  (Commercial whole grain prepared mustard will work in a pinch as well).


Cut base and tops off leeks and discard along with tough outer layers.  Then slice lengthwise into strips and rinse thoroughly.  Peel garlic and dice along with onions and shallow fry in olive oil sprinkled with a little salt.  When tender stir in 2 Tbs of Roman mustard mixture and warm through.

Dairy variation:  Prepare as above, but stir in 1/4 cup of cottage cheese or ricotta along with mustard. Be sure to mix well and bring to warm, but do not overheat or cheese will become runny.

I hope you enjoy it.





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