Turkish Braised Carrots & Leeks
"Recipe source: Ripe Figs cookbook."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (290.3 g)
- Calories 233.5
- Total Fat - 10.7 g
- Saturated Fat - 2.4 g
- Cholesterol - 7.6 mg
- Sodium - 105.9 mg
- Total Carbohydrate - 34.3 g
- Dietary Fiber - 5.7 g
- Sugars - 10.7 g
- Protein - 3.9 g
- Calcium - 168.8 mg
- Iron - 4.3 mg
- Vitamin C - 30.9 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
In a large skillet or wok over medium low heat add the butter and when melted add the garlic and saute for a few minutes.
Step 2
Stir in leeks and carrots, lemon juice, sugar, hot water, 1 teaspoon salt and 1/2 teaspoon pepper; stir to combine and then cover pan. Cook for 45 minutes, stirring occasionally.
Step 3
Then check to see if leeks are soft and then add the dill and cook for 5 minutes. Turn off the heat and stir in 2 tablespoons olive oil
Step 4
Let cool to room temperature and then add more salt, pepper or lemon juice if desired.
Step 5
Serve with several tablespoons of olive oil drizzle on top.
Tips
No special items needed.
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