Leeks In Olive Oil Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
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,
Directions:
Trim leeks. Remove a few of the outer layers. Slice 3/4" 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"
Source from luhu.jp
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"
Source from luhu.jp