Croatian Leek Stew Poriluk Cuspajz
Dive into the comforting flavors of *Croatian Leek Stew* (*Poriluk Cuspajz*), a rustic, hearty dish that brings the essence of traditional Balkan cuisine to your table. This wholesome stew combines tender leeks, creamy potatoes, and a touch of sweetness from grated carrots, all simmered in a flavorful vegetable broth. A fragrant roux enriched with paprika adds depth and an irresistibly velvety texture. Finished with a sprinkle of fresh parsley, this one-pot wonder is both nourishing and budget-friendly, perfect as a satisfying meal on its own or served alongside crusty bread. Ready in just 45 minutes, this light yet comforting dish is ideal for weeknight dinners and a delicious way to enjoy seasonal leeks.
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Recipe Information
Ingredients
- 4 medium leeks
- 3 medium potatoes
- 1 large carrot
- 4 cups vegetable broth
- 2 tablespoons sunflower oil
- 2 tablespoons plain flour
- 2 cloves garlic
- 1 teaspoon paprika (sweet or smoked)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley
Instructions
Clean the leeks thoroughly by slicing them lengthwise and rinsing under running water to remove any hidden dirt or grit. Slice them into 1/2-inch rings.
Peel and dice the potatoes into 1-inch cubes. Peel and grate the carrot. Mince the garlic cloves.
In a large pot or Dutch oven, heat the sunflower oil over medium heat. Add the minced garlic and grated carrot, sautéing for 2-3 minutes until fragrant and slightly softened.
Add the sliced leeks to the pot, stirring occasionally, and cook for 5 minutes until the leeks begin to soften.
Add the diced potatoes to the pot, then pour in the vegetable broth. Stir in the salt and black pepper. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 15-20 minutes, or until the potatoes are tender.
In a small pan, prepare the roux by heating 2 tablespoons of sunflower oil over medium heat. Stir in the plain flour and cook, stirring constantly, for 2-3 minutes until the mixture turns golden brown. Add the paprika and mix well.
Slowly ladle a small amount of the hot stew broth into the roux, whisking to prevent lumps. Once the roux is smooth, pour it back into the pot with the stew and stir to combine.
Simmer the stew uncovered for an additional 5 minutes, allowing it to thicken slightly. Adjust the seasoning with additional salt and pepper if needed.
Garnish with freshly chopped parsley before serving. Serve warm with crusty bread or as a side dish to complement meats or other entrees.
Nutrition Facts
Calories |
1507 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.0 g | 50% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 21.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4788 mg | 208% | |
| Total Carbohydrate | 263.4 g | 96% | |
| Dietary Fiber | 35.7 g | 128% | |
| Total Sugars | 39.7 g | ||
| Protein | 40.7 g | 81% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 524 mg | 40% | |
| Iron | 22.7 mg | 126% | |
| Potassium | 6044 mg | 129% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
