Turkish/Aegean Olive Oil Leeks

Prep: 15 mins

Cook: 30 mins

Servings: 4

Difficulty: Easy

Spring Vegetarian Vegan

Cut the leeks into 2-inch pieces and clean them thoroughly, removing any dirt.
Peel the carrots and cut them into thin rounds.
In a large, heavy-bottomed pan, heat the olive oil over medium heat.
Add the sliced carrots and cook for another 3 minutes, letting them soften and absorb the flavors.
Stir in the leeks and let them soften for a couple of minutes, stirring occasionally. If you're using rice, add it now and toss gently to coat in the oil.
In a bowl mix the water (if you are using rice, double the water amount), lemon juice, orange juice (optional), sugar, salt and pepper. Pour over the vegetables.
Bring it to boil and turn down the heat to low. Close the lid to simmer about 25-30 mins, until the leeks are tender.
Let it cool down to room temperature. Add the choice of herb on top. Serve room temperature or even cold in summer. (Better eaten the next day)