Leeks and Celery

We hope you appreciate the mellow flavors of Leeks and Celery, especially with the added flavor of nutmeg. This winning recipe makes for a pleasant dish year round for lunch or dinner. It is a simple to prepare traditional Cretan dish by Koula Barydakis and is featured in our book Foods of Crete.

Place spoonfuls of this salad mixture over romaine lettuce for an elegant appearance at the table.



Leeks and Celery

Koula Barydakis
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 8
Calories 174 kcal


  • 1/2 cup extra virgin olive oil
  • 1 pound celery, cut in small pieces
  • 1 pound leeks, (white part only), cut into small pieces
  • 1 large onion, chopped
  • 1 cup tomatoes, grated
  • 1 1/2 cups water
  • salt and pepper to taste
  • nutmeg


  • Saute celery and leeks in olive oil for 5 minutes. Add the onion and tomatoes. Saute for 5 minutes.
  • Add water and simmer for 30 minutes. Salt and pepper to taste. Once finished, sprinkle with nutmeg.


Calories: 174kcalCarbohydrates: 12gProtein: 2gFat: 14gSaturated Fat: 2gSodium: 61mgPotassium: 321mgFiber: 2gSugar: 5gVitamin A: 1355IUVitamin C: 12mgCalcium: 64mgIron: 1mg
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About the Author: Koula Barydakis
Koula Barydakis was born into a long tradition of eating and living Mediterranean on the Greek island of Crete. She is a chef who has worked in many of the top restaurants in Crete and in Greek Town in Toronto, Canada. Koula is the co-author of “Foods of Crete, Traditional Recipes of the Healthiest People in the World” and is currently completing her second cookbook. Koula teaches cooking classes to tourists in Crete and has been hired to teach classes in other countries as well.
Mediterranean Living

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