Turkish Leeks and Carrots in Olive Oil
5 large leeks
3 large carrots
1/3 cup Hiç Premium Turkish Extra Virgin Olive Oil
(If leeks are large you can vary leeks to carrots ratio)
2 tbsp. uncooked rice
2 tbsp. sugar
1 ½ tsp. salt
½ tsp pepper
Juice of ½ medium lemon
2 cups water
- Wash leeks and cutting them into 2-inch diagonal slices. Place them large saucepan.
- Wash and peel the carrots and cut them into diagonal slices about ¼ inch thick. Place them in the pan with the leeks.
- Add the uncooked rice, sugar, salt and pepper. Drizzle the water and lemon juice over the top. Bring the water to a boil then reduce the heat and cover the pan. Let the leeks and carrots simmer slowly until the water is almost gone and they are very tender.
- Once your vegetables are cooked, leave them to cool down in the pan with the cover on. When they've cooled down to room temperature, remove the lid. Pour the olive oil evenly over the vegetables and move them around in the pan to work the oil through them. Don't stir them as this will damage the vegetables. Sprinkle some more chopped fresh parsley over the top.
- When you are ready to serve them, slide the vegetables out of the pan on to your serving plate. If you need to use a spatula or spoon, scoop them out of the pan very gently as not to damage them.
- You can serve the leeks and carrots at room temperature, or refrigerate them for a few hours before serving. You can squeeze a little more lemon juice over the top just before serving for extra tang.