Turkish-Style Braised Leeks
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 2pounds leeks about 8 large or 10 medium, white and light green parts only
- ½cup extra virgin olive oil
- 3large or 5 small carrots, peeled, halved lengthwise, and cut into strips about 1 inch long
- 1cup chicken stock or water
- ½teaspoon sugar
- ½teaspoon salt
- Black pepper
- 2tablespoons lemon juice
- 1dozen black olives, pitted and halved
- ¼cup roughly chopped parsley leaves
Nutritional analysis per serving (6 servings)
289 calories; 20 grams fat; 3 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 2 grams polyunsaturated fat; 27 grams carbohydrates; 4 grams dietary fiber; 8 grams sugars; 4 grams protein; 348 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cut the leeks crosswise into pieces about 2 inches long, then slice in half lengthwise. Wash the leeks very well.
- Step 2
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.
- Step 3
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.
- Step 4
Cool to room temperature, uncovered, about 45 minutes. Stir in the parsley, taste and adjust seasoning if necessary.
Private Notes
Comments
Absolutely wonderful, although it contained more residual liquid than I expected. Next time I will make it in a pot with a wider surface area, so more liquid evaporates during the final simmer. I found that 2 largish (~ an inch and 1/4 in diameter) leeks weighed a little over two lbs, so I'm confused about the 2 lbs of leeks = 8 large or 10 medium given in the recipe. Does the two lbs refer only to the white and light green parts (rather than the weight of the entire leek)?
it's only 1/4 tsp sugar. It helps bring out flavor similar to salt.
I love adding 1/2 cup of long grain rice to this dish which is how I have had it in Turkey. I like to add the lemon juice right at the end before serving. Makes a particularly great side dish for grilled fish!
"8 large or 10 medium" leeks, but "white and light green parts only" -- But the dark parts are edible, and the most nutritious part of the leek! I'm planning to use fewer leeks, add the dark parts as a Step 1.5, and allow them to soften up before adding the other ingredients.
If you’re not a fan of Olives, I used capers as a substitute. I also added Sumac, Cardamom, and a pinch of Saffron to add a slight floral compliment to the zesty flavor of this dish. :)
I love adding 1/2 cup of long grain rice to this dish which is how I have had it in Turkey. I like to add the lemon juice right at the end before serving. Makes a particularly great side dish for grilled fish!