| Leeks in olive oil |
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Category: Appetizers
Yield: 4 servings |
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2 lbs |
Leeks |
1/3 cup |
Extra virgin olive oil |
2 small |
Carrots, halved & slced |
2 tbsp |
Uncooked rice |
1 1/2 tsp |
Sugar |
3/4 tsp |
Salt
Juice of half lemon |
1 1/2 cup |
Water |
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| Procedures |
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- Trim leeks.
- Remove a few of the outer layers.
- Slice ¾" thick, discard tough green leaves.
- Wash well in several changes of water.
- In a heavy skillet, heat olive oil.
- Stir in leeks & carrots.
- Cover & cook very gently for 30 minutes, shaking
the skillet occasionally.
- Blend in the remaining ingredients in order.
- Cover & simmer for 30 minutes, checking the liquid.
- Add more water if necessary.
- When fully cooked, it should be very moist but
not watery.
- Serve cold with lemon juice.
- Serve as part of a buffet including other vegetable
dishes.
- Ayla esen algar, "the complete book of turkish
cooking
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