By John Willoughby
- Total Time
- 1 hour
- Rating
- 5(105)
- Notes
- Read community notes
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Ingredients
Yield:4 to 6 side-dish servings
- 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
Ingredient Substitution Guide
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.
Ratings
5
out of 5
105
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Cooking Notes
Liz
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)?
Margaret
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!
christine
it's only 1/4 tsp sugar. It helps bring out flavor similar to salt.
Laura
"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.
Victoria
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. :)
Margaret
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!
c marvin
Made half, didn’t shrink liquids. 4 servings. Used large saucepan. Can be made well in advance. Lemon juice and olives critical. I used kslamata, black wd certainly look better like illustration. Don’t let leeks brown.
covid shut-in
this was surprisingly amazing. I halved it. Didn’t include olives, added an onion (based on youtube videos of “pirasa yemegi”) and a bit less carrot. sooo delicious.
Sue
I omitted the parsley and served it warm alongside mashed potatoes. Mmm! The 1/2 c of olive oil makes it rich and the olives add some interest that turn this into a delicious side dish.
Robyn
Excellent recipe just as written. Will make it again.
Mike O
Great easy recipe! We weighed just the light green and white parts of the leeks and it was about 8 leeks for us. Since I’m never sure exactly where to cut the greens off, I do it just below the first green split at the top. Also had a lot of residual liquid but an extra fifteen minutes of uncovered simmer made it seem thick enough. This is a delicious recipe and we will use variations of this for cooking other veggies in the future.
Liz
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)?
Amy Thomas
Curious to know why sugar is added to this dish? As most of the ingredients are savory.
christine
it's only 1/4 tsp sugar. It helps bring out flavor similar to salt.
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