LEEKS CARROTS RECIPE RECIPES

LEEKS AND CARROTS RECIPE - FOOD.COM

Leeks and Carrots Recipe - Food.com image

In Turkey, we serve this dish both hot and cold. It's up to you. Do not add rice in the beginning or it will become mushy. You can exclude lemon juice, but remember that lemon juice increases the cooking time. So if you do not want to use lemon juice, then you'd better to reduce cooking time.

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 1/2 kg, 4-6 serving(s)

Number Of Ingredients 9

Ingredients

1/2 kg leek
1 medium onion, chopped
2 carrots, peeled and sliced
3 tablespoons long-grain white rice
2 tablespoons olive oil
2 tablespoons lemon juice (fresh)
2 teaspoons sugar
1 teaspoon salt
500 ml boiling water

Steps:

Cut off the tough green leaves of leeks, wash thoroughly and cut crosswise into 4 cm slices. Set aside.
Heat oil in a medium skillet add onions and carrots. Saute until onions begin to color.
Add leeks to the mixture and continue to saute until leeks are tender (4-5 minutes).
Add water, sugar, salt, lemon juice. Stir, reduce heat and simmer for 10 minutes.
Add rice and stir.
Let it simmer for 15 minutes more.

Nutrition Facts : Calories 201, FatContent 7.3, SaturatedFatContent 1, CholesterolContent 0, SodiumContent 631.4, CarbohydrateContent 32.9, FiberContent 3.6, SugarContent 9.7, ProteinContent 3

ROASTED CARROTS AND LEEKS RECIPE | MARTHA STEWART

Roasted Carrots and Leeks Recipe | Martha Stewart image

The combination of tender leaks and carrots make for a tasty side dish.

Provided by Martha Stewart

Categories Gluten-Free Recipes

Total Time 50 minutes

Prep Time 10 minutes

Number Of Ingredients 5

Ingredients

1 bunch leeks (about 1 pound)
1 1/2 pounds large carrots
2 tablespoons olive oil
1 teaspoon coarse salt
1/4 teaspoon ground pepper

Steps:

Preheat oven to 375 degrees. Trim and discard dark-green parts from leeks. Halve leeks lengthwise, and cut crosswise into 1-inch pieces. Rinse well in cold water to remove grit.
On a rimmed baking sheet, toss leeks with carrots, cut into 1-inch chunks, and olive oil; season with coarse salt and ground pepper.
Spread in a single layer; roast until vegetables are golden and tender, tossing halfway through, about 40 minutes.

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