Vegan Leek Recipe With Carrots and Olive Oil
A fresh, healthy and so yummy leek recipe consumable with friends and family
Equipment
- 1 saucepan
- 1 wooden spoon
- 1 strainer to use for the rice
- 1 colander to use for the leeks
Ingredients
- 1 kg leek
- 3 pieces carrot middle-sized
- 1/2 tea cup rice white
- 1,5 tea cup olive oil extra virgin
- 1,5 tea cup water
- 2 tea spoon salt
- 1 tea spoon sugar white
- 1 piece lemon juice
Instructions
- Cut the heads of the leeks1 kg leek
- Peel off the first layer of the leeks
- Wash them and drain with help of a colander.
- Chop the leeks in a diagonal bias cut in the thickness of 1 finger.
- Make them rest in cold water with 2 tea spoon of salt during 15 minutes.
- Peel off the carrots and chop them thinly.3 pieces carrot
- Rewash the salted leeks and drain them.
- Pour the olive oil in a saucepan.1,5 tea cup olive oil
- Add the carrots and the leeks within the saucepan.3 pieces carrot, 1 kg leek
- Add 1 pinch of salt and blend gently them all with help of a wooden spoon.
- Cook them for 5 minutes on medium heat.
- Add washed and drained rice and water.1,5 tea cup water, 1/2 tea cup rice
- Add salt and sugar.2 tea spoon salt, 1 tea spoon sugar
- Add the juice of 1 lemon.1 piece lemon
- Continue cooking for 35 minutes on minimum heat with closed saucepan lid.
Notes
- Do not exceed 2 tea spoon of salt while cooking because it will already be rested in salty cold water before the cooking step.
- Do not skip the step of adding white sugar; it's traditional in Turkey to add little sugar into the vegetables with olive oil. It maximizes the taste incredibly.
- If you have time, you may prefer to serve it the next day. When cooked, make it rest in its own saucepan until it's cooled down to the room temperature and then leave it in the fridge for 1 night and serve cool the nexy day for maximum taste.
- Before serving, you may add 1 table spoon of olive oil more (optional) and some chopped dill.