Turkish-Style Braised Leeks

5.0(130)

by John Willoughby

Middle EasternDinner, Weeknight, Side Dish

Servings

(4–6)

Total time

Calories / serving

289 kcal

Ingredients (10)

serves

2 pounds leeks about 8 large or 10 medium, white and light green parts onlyleek
1/2 cup extra virgin olive oilextra-virgin-olive-oil
3 large or 5 small carrots, peeled, halved lengthwise, and cut into strips about 1 inch longcarrot
1 cup chicken stock or waterwater
1/2 teaspoon sugarsugar
1/2 teaspoon saltsalt
Black pepperpepper
2 tablespoons lemon juicelemon-juice
1 dozen black olives, pitted and halved
1/4 cup roughly chopped parsley leavesparsley

Instructions (4 steps)

01Cut the leeks crosswise into pieces about 2 inches long, then slice in half lengthwise. Wash the leeks very well.
02In a large skillet or saucepan, combine the leeks, oil and carrots over medium-high heat. Stir gently every once in a while, until the leeks are slightly softened, about 10 minutes.
03Add the stock or water, sugar, salt and pepper to taste. Cover, reduce heat to low, and simmer until leeks are very tender, about 30 minutes. Stir in the lemon juice and olives and continue to simmer, uncovered, until the liquid is slightly thickened, about 10 minutes.

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Rich recipe — supports nutrition-aware planning.