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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.
4 to 6
Servings
Tip
Don’t forget to rinse, drain and dry the sliced leeks, but use a gentle touch so the layers remain intact, which allows the leeks to have more presence in the finished dish and makes for a more attractive presentation. Swirling the pan during cooking instead of stirring also helps keep the leek slices intact.
35 minutes
Ingredients
-
¼
cup extra-virgin olive oil, plus more to serve
-
1
pound carrots, peeled and sliced ½ inch thick on the diagonal
Directions
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01In a 12-inch skillet over medium-high, heat the oil until shimmering. Add the carrots and cook, stirring occasionally, until lightly browned, 4 to 5 minutes. Using a slotted spoon, transfer to a large plate. Add the leeks to the pan in an even layer and cook without stirring until well browned on the bottom, 2 to 3 minutes. Using a spatula, flip the leeks and cook until well browned on the second sides, another 2 to 3 minutes.
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April 12, 2024
Simple to make, delicious side dish
I happened to have leeks that needed to be used, so was happy to try this unusual carrot recipe. This was a very good side for a chicken main. Will make again.
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