Submitted by Linda Allison-Lewis
- 1/2 stalk leek, julienned
- 1/2 lb fresh green beans
- 1/2 lb assorted fresh mushrooms
- 1/2 C julienned onions
- 1/2 C red bell pepper strips
- 1/2 tsp dried thyme (or 1-1/2 tsp fresh thyme)
- 2 tsp olive oil
Recipe by Linda Allison-Lewis Kentucky Cooks columnist from May 1995-July 2011.
Deep fry leeks in hot oil until crispy but not overly dark. Drain on paper towels. Blanche green beans in boiling water and continue cooking for 3 minutes. Sauté mushrooms, onions and red bell pepper with olive oil until tender. Mix thyme with sautéed mushrooms and onions. Sprinkle crispy leeks over top of dish. Serves 4.