Recipe of Super Quick Homemade Leeks and carrots with olive oil

Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, leeks and carrots with olive oil. One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Leeks and carrots with olive oil is one of the most popular of current trending meals in the world. It is simple, it’s fast, it tastes yummy. It’s appreciated by millions daily. They’re nice and they look fantastic. Leeks and carrots with olive oil is something that I’ve loved my entire life.

Turkish food, Turkish food recipes, Turkish food channel, Turkish food at home TURKISH 'ZEYTINYAGLI PIRASA' RECIPE - Leeks And Carrots In Olive Oil - A. Rinse well and pat completely dry. Leeks and carrots both have a natural sweetness that mingles nicely. This is a mild and pleasant side dish, good with pasta, potatoes, and soy dishes.

To get started with this recipe, we must first prepare a few components. You can have leeks and carrots with olive oil using 9 ingredients and 3 steps. Here is how you can achieve that.

The ingredients needed to make Leeks and carrots with olive oil:

1. Prepare 2 leeks
2. Get 2 carrots
3. Take 5-6 tbsp olive oil
4. Get 4 tbsp rice
5. Get 1 lemon
6. Take 1/2 lime or 1/2 satsuma or 1/2 orange
7. Prepare 1 tbsp custard sugar
8. Prepare Salt & pepper
9. Prepare 1/2 cup water

Add the garlic and carrots and salt to taste. Cook, stirring, for two to three minutes until the carrots begin to soften. Stir in the dissolved tomato paste, sugar and. Add leeks and carrots to slow cooker; stir to combine.

Steps to make Leeks and carrots with olive oil:

1. Add generous amount of olive oil to the pot. Slice the leeks and carrots. Add vegetables, and rice to the pot.
2. 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.
3. 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".

Stir in the dissolved tomato paste, sugar and. Add leeks and carrots to slow cooker; stir to combine. Whisk broth, mustard, rosemary, and garlic together in medium bowl. Stir in remaining ½ teaspoon salt and ¼ teaspoon pepper. Uncover leeks and turn cut side up.

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