Leeks in Olive Oil
Leeks in Olive Oil recipe
Yield
4 servingsPrep
20 minCook
60 minReady
80 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
leeks
|
|
| ⅓ | cup |
olive oil, extra-virgin
|
|
| 2 | each |
carrots
small, halved & sliced |
|
| 2 | tablespoons |
rice
uncooked |
|
| 1 ½ | teaspoons |
sugar
|
|
| ¾ | teaspoon |
salt
|
|
| 1 | x |
lemon
juice of half lemon |
*
|
| 1 ½ | cups |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
leeks
|
|
| 79 | ml |
olive oil, extra-virgin
|
|
| 2 | each |
carrots
small, halved & sliced |
|
| 3E+1 | ml |
rice
uncooked |
|
| 7.5 | ml |
sugar
|
|
| 3.8 | ml |
salt
|
|
| 1 | x |
lemon
juice of half lemon |
*
|
| 355 | ml |
water
|
|
Directions
Trim leeks.
Remove a few of the outer layers. Slice ¾ inch thick, discard tough green leaves.
Wash well in several changes of water.
In a heavy skillet, heat olive oil.
Stir in leeks and carrots.
Cover and cook very gently for 30 minutes, shaking the skillet occasionally.
Blend in the remaining ingredients in order.
Cover and simmer for 30 minutes, checking the liquid.
Add more water if necessary. When fully cooked, it should be very moist but not watery.
Serve cold with lemon juice.
Serve as part of a buffet including other vegetable dishes.
