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Braised Carrots and Leeks with Olives and Herbs
This recipe was inspired by zeytinaygli pirasa, a classic Turkish dish of leeks and carrots cooked with a generous amount of olive oil. We add chopped olives for briny, salty contrast against the natural sweetness of the vegetables and a shower of tender herbs at the end for freshness and color. Serve warm or at room temperature. They make a great accompaniment to seared fish and simple roasts of almost any sort or can be a part of a vegetarian meal.
cup extra-virgin olive oil, plus more to serve
pound carrots, peeled and sliced ½ inch thick on the diagonal