Zeytinyağlı Pırasa Turkish Braised Leeks And Carrots Recipes

TURKISH BRAISED LEEKS (ZEYTINYAğLı PıRASA)

Steps:

• Cut the ends off the leeks. Remove the outermost layer, plus any other very thick layers. Cut into 3-4 cm (1-1 ½ in) slices, crosswise or diagonally. After this process, I'm usually left with around 500 g (slightly over 1 lbs) leeks. If you're left with a little more or less than this, that's perfectly ok.
• Heat a thick bottomed pot over medium heat. Add the olive oil and tomato paste and fry for a minute, stirring constantly. Add the leeks and carrot. Fry for another couple of minutes, stirring regularly.
• Add the sugar, lemon juice, water and a little salt and pepper. Bring to the boil, place a lid on and turn the heat down to low. Leave to simmer until the leeks have nearly completely softened, half an hour or more, stirring a couple of times in the meantime.
• Add the rice and stir well. Place the lid back on and leave until both the rice and the leeks are completely softened, 10-12 minutes. Keep an eye on it, adding more water if it's starting to look a little dry. The dish should be saucy, but not overly so. Once done, take off the heat and leave for a few minutes. Season with more lemon juice, salt and pepper to taste. Serve warm with a scattering of chopped fresh herbs, if you fancy.

BUTTER-BRAISED CARROTS AND LEEKS

Steps:

• Trim the tops of the carrots. Scrub the carrots well but do not peel; halve lengthwise. Wash the chopped leeks thoroughly.
• Melt the butter in a wide pot over medium heat. Add the leeks and 1/4 teaspoon salt and toss to coat. Cover and cook, stirring occasionally, until almost tender, about 8 minutes. Add the carrots, lemon zest, nutmeg, 1/2 teaspoon salt, 1/4 teaspoon pepper and 1/2 cup water. Cover and continue cooking, stirring occasionally, until the carrots are tender, 15 to 20 more minutes.
• Add half of the herbs, the lemon juice, and salt and pepper to taste; toss. Transfer the vegetables to a platter and top with the remaining herbs.

EASY TURKISH-STYLE LEEKS RECIPE IN OLIVE OIL

Steps:

• In a medium saucepan heat ¼ cup extra virgin olive oil over medium-high heat until shimmering. Add the leeks, carrots, and garlic and season with kosher salt, black pepper, and the spices. Toss around and cook for about 5 to 7 minutes, stirring regularly as needed until the leeks and carrots soften just a bit.
• Add 2 cups of water, the rice, and lemon juice. Bring the water to a boil, then lower the heat and let simmer for 15 to 20 minutes or until the rice is fully cooked and the vegetables are fully tender.
• Let the leeks and carrots cool down to room temperature, then stir in the fresh parsley, lemon zest, and another good drizzle of extra virgin olive oil.

TENDER BRAISED LEEKS

Steps:

• Trim the darkest green part off the leeks and strip away the first two layers. Cut in half lengthways, but keep attached at the root. Wash the leeks under cold running water and set aside. Tip all the other ingredients, except the olives and parsley, into a wide shallow pan with 200ml water, some cracked pepper and a sprinkling of salt.
• Slip the leeks into the pan, cover and place over a low heat. Gently simmer for 20 mins, turning them occasionally until very tender - a knife blade should slip in easily. Leave to cool until just warm, then stir through the parsley and olives, if you like. Serve the leeks as they are with crusty bread or with roast chicken or fish.

TURKISH-STYLE BRAISED LEEKS

Steps:

• Cut the leeks crosswise into pieces about 2 inches long, then slice in half lengthwise. Wash the leeks very well.
• In 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.
• Add 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.
• Cool to room temperature, uncovered, about 45 minutes. Stir in the parsley, taste and adjust seasoning if necessary.

BRAISED SPRING CARROTS AND LEEKS WITH TARRAGON

Steps:

• Heat the olive oil in a medium saucepan or lidded skillet over medium heat. Add the leeks and a generous pinch of salt. Cook gently until just about tender, about three minutes. Do not allow the leeks to color. Add the garlic, and cook, stirring, until fragrant, 30 seconds to a minute. Add the carrots, water and salt to taste, and bring to a simmer. Cover and simmer 10 to 15 minutes until the carrots are tender when pierced with a knife. Stir in the lemon juice and tarragon. Taste and adjust salt. Transfer to a platter if desired, making sure to scrape out the tasty residue from the bottom of the pan with a wooden spoon or spatula. Serve hot, or allow to cool and serve at room temperature. If serving at room temperature, sprinkle with additional fresh tarragon just before serving.