Hello everybody, it is John, welcome to our recipe site. Today, we’re going to make a distinctive dish, leeks and carrots with olive oil. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
Rinse well and pat completely dry. View top rated Carrots olive oil and honey recipes with ratings and reviews. Leeks and carrots are simmered in a buttery broth for a quick and easy side dish the whole family will enjoy.
Leeks and carrots with olive oil is one of the most popular of current trending foods in the world. It is enjoyed by millions daily. It is easy, it is fast, it tastes yummy. Leeks and carrots with olive oil is something that I’ve loved my entire life. They’re fine and they look wonderful.
To get started with this recipe, we must prepare a few ingredients. You can cook leeks and carrots with olive oil using 9 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Leeks and carrots with olive oil:
- Get 2 leeks
- Take 2 carrots
- Get 5-6 tbsp olive oil
- Make ready 4 tbsp rice
- Get 1 lemon
- Make ready 1/2 lime or 1/2 satsuma or 1/2 orange
- Prepare 1 tbsp custard sugar
- Make ready Salt & pepper
- Prepare 1/2 cup water
Healthy leek meal cooked with olive oil and carrots. Turkish meals : Olive oil cauliflower meal. Uncover leeks and turn cut side up. Olive oil, salt, and heat, and then those caramelized little edges and small bits.
Steps to make Leeks and carrots with olive oil:
- Add generous amount of olive oil to the pot. Slice the leeks and carrots. Add vegetables, and rice to the pot.
- Add juice of 1 whole lemon. You can add juice of half of lime, orange or satsuma as well for some fruity flavour. Add 1 tbsp sugar, salt & pepper. Mix just a little, don't mess much with the leeks. Add the water and cook in medium heat for half an hour or until the carrots are cooked.
- Keep it in the refrigerator after the dish cools down. Serve cold. I generally add some hot sauce and eat along with yogurt. Enjoy. "Afiyet olsun".
Every year around this time bunches of multi-colored carrots appear in the markets and I absolutely can't resist. Put the beetroot and carrots in a baking dish. Toss with the olive oil and season well. The slightly sweet flavor of carrots is a fresh counterpart to a meaty main course, so why cover it up in heavy sauces or turn it into something else entirely? A sprinkle of salt and pepper and a drizzle of olive oil and lemon juice enhance the flavors of the carrots, and you've got a simple and fresh side.
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