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Sweet succulent British Leeks cooked the Mediterranean way ðŸ’š

December 16, 2015

Leeks have got to be one of my favourite vegetables ever. Not only are they extremely good for you, their sweet and succulent taste makes them so very versatile. 

They can be used in winter vegetable soups or in summer salads. I’d like to share with you this traditional Turkish recipe I learnt from my mother. It is leeks & carrots with rice cooked in olive oil. I love to eat this cold straight from the fridge, with a squeeze of fresh lemon juice, as a refreshing starter or main. 

  

Ingredients– (enough for 4)

  • 3 tablespoons Extra Virgin olive oil 
  • 1 medium onion finely chopped
  • 1 clove garlic finely chopped
  • 500grams Fresh British Leeks
  • 2-3 medium organic carrots – peeled and sliced
  • 2 tablespoon of uncooked Basmati rice
  • 1 teaspoon sea salt 
  • 1 teaspoon sugar
  • 3 tablespoons of warm water 
  • juice of 1 lemon

Method –

– On a medium heat cook the onions and garlic with the olive oil until they are caramelised.

– Add in the carrots, sliced leeks, rice and warm water. Sprinkle on the salt & pepper, sugar and leave to cook for 15-20 minutes on a low heat with the lid on. Until the leeks and carrots are soft and tender to taste. 

– Stir from time to time and add a little extra water if needed.

   
– Enjoy cold or warm with a squeeze of fresh lemon juice, a piece of sourdough bread or some rye crackers.

Leeks are so good for you! Enjoy! xxx

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2 Comments
  1. chefceaser permalink

    Reblogged this on Chef Ceaser.

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