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Braised Carrots and Leeks with Olives and Herbs

Braised Carrots and Leeks with Olives and Herbs

By Calvin CoxNovember 10, 2021

  • Makes
    4 to 6 servings
  • Cook Time
    35 minutes
  • Rating

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.

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.

Ingredients
  • ¼

    cup extra-virgin olive oil, plus more to serve

  • 1

    pound carrots, peeled and sliced ½ inch thick on the diagonal

  • 2

    medium leeks, white and light green parts sliced ½ inch thick, rinsed, drained and patted dry

  • ½

    cup pitted green OR black olives, roughly chopped

  • 2

    3-inch strips orange zest

  • Kosher salt and ground black pepper

  • ¼

    cup lightly packed fresh dill, chopped

  • ¼

    cup lightly packed fresh tarragon, chopped

  • Lemon wedges, to serve

Step 1

In 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.

Step 2

Return the carrots to the pan and add the olives, zest strips, 1 cup water and ¼ teaspoon each salt and pepper; swirl the pan to combine.

Bring to a simmer, then cover and cook without stirring, until a skewer inserted into the carrots meets no resistance, 10 to 12 minutes.

Step 3

Uncover and cook, occasionally swirling the pan, until the liquid has almost fully evaporated, 2 to 4 minutes. Remove the pan from the heat, then remove and discard the zest strips.

Taste and season with salt and pepper.

Transfer to a serving dish, sprinkle with the dill and tarragon and drizzle with additional oil. Serve with lemon wedges.