Prasa Yahnisi
Delight your taste buds with Prasa Yahnisi, a comforting vegan dish that celebrates the delicate, sweet flavor of leeks simmered to perfection in a rich and fragrant tomato-based sauce. This traditional Greek recipe features wholesome ingredients like ripe tomatoes, olive oil, garlic, and a touch of oregano, creating a hearty yet elegant meal that's both satisfying and nutritious. Perfectly balanced with a hint of sweetness from sugar and brightened with fresh parsley, Prasa Yahnisi is a versatile dish that's equally enjoyable served warm or at room temperature. Ideal as a main course with crusty bread or as a flavorful side alongside rice, this Mediterranean-inspired recipe is as simple to prepare as it is delicious. Whether you're embracing plant-based eating or seeking authentic Greek flavors, Prasa Yahnisi is sure to impress.
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Recipe Information
Ingredients
- 6 large leeks
- 4 tablespoons olive oil
- 1 medium yellow onion
- 3 cloves garlic
- 4 medium ripe tomatoes
- 2 tablespoons tomato paste
- 2 cups vegetable stock
- 1 teaspoon dried oregano
- 1 teaspoon sugar
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley (chopped)
Instructions
Trim the green tops and roots from the leeks, leaving only the white and light green parts. Slice the leeks into 1-inch pieces and rinse thoroughly under water to remove any dirt.
Finely chop the onion and mince the garlic. Set aside.
Blanch the tomatoes by scoring an 'X' on their bottoms, boiling them in water for 1 minute, then transferring to an ice bath. Peel off the skins, dice the flesh, and set aside.
In a large skillet or pot, heat the olive oil over medium heat. Add the onion and sauté until translucent, about 4-5 minutes.
Add the garlic and cook for 1 minute, stirring frequently to prevent burning.
Add the leeks to the skillet and cook for 5 minutes, stirring occasionally, until they begin to soften.
Stir in the diced tomatoes, tomato paste, vegetable stock, oregano, sugar, salt, and black pepper. Mix well to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover the skillet and let the dish simmer gently for 30-35 minutes, or until the leeks are tender and the sauce has thickened.
Taste and adjust seasoning if needed. Remove from heat and let cool slightly.
Garnish with freshly chopped parsley and serve warm or at room temperature. Pair with crusty bread or rice for a complete meal.
Nutrition Facts
Calories |
1425 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.6 g | 83% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 6.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3716 mg | 162% | |
| Total Carbohydrate | 200.6 g | 73% | |
| Dietary Fiber | 32.0 g | 114% | |
| Total Sugars | 68.3 g | ||
| Protein | 29.6 g | 59% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 756 mg | 58% | |
| Iron | 27.8 mg | 154% | |
| Potassium | 4455 mg | 95% | |
*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.
