Braised Carrots and Leeks with Olives and Herbs
- Makes4 to 6 servings
- Cook Time35 minutes
- 2
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.
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.
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