Join! 12 weeks for $1

Braised Carrots and Leeks with Olives and Herbs

4 to 6 Servings

35 minutes

Made This Recipe? Write a Review.
Thank you for submitting your review! A member of our team is confirming the review meets our site's Community Guidelines. It will be posted on the site shortly.

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

Pardon the interruption

You need to be a Milk Street Digital Member to see the full recipe

JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1

and get access to all of our recipes and articles online, as well as in print.

GET DIGITAL & PRINT
How we use your email.

Your email address is required to identify your subscription. We will use it for customer service as well as other communications from Milk Street. We will not share, or rent your email address.

Reviews