Best Mediterranean Style Leeks With Lemon Recipes

EASY TURKISH-STYLE LEEKS RECIPE IN OLIVE OIL

Easy Turkish-Style Leeks Recipe in Olive Oil image

This easy leeks recipe is my take on a Turkish dish called zeytinyağlı pırasa, where tender leeks and carrots are braised in a flavorful olive oil sauce with garlic. All you need alongside this leeks recipe is a wedge of lemon and a few slices of crusty, rustic bread to sop up the delicious olive oil sauce. But these braised leeks are also light enough to serve with some baked fish or grilled chicken. Best served cold or at room temperature.

Provided by Suzy Karadsheh

Number Of Ingredients 10

Ingredients

Extra virgin olive oil
3 large leeks, (cleaned well and trimmed, whites and tender green parts sliced into ¼-inch rounds)
2 to 3 carrots, (peeled and cut into ¼-inch rounds)
3 large garlic cloves, (minced)
Kosher salt and black pepper
1 teaspoon cumin
1 teaspoon Aleppo pepper
2 tablespoons rice, (I used arborio rice, rinsed)
Juice and zest of 1 large lemon
½ cup chopped fresh parsley

Steps:

In a medium saucepan heat ¼ cup extra virgin olive oil over medium-high heat until shimmering. Add the leeks, carrots, and garlic and season with kosher salt, black pepper, and the spices. Toss around and cook for about 5 to 7 minutes, stirring regularly as needed until the leeks and carrots soften just a bit.
Add 2 cups of water, the rice, and lemon juice. Bring the water to a boil, then lower the heat and let simmer for 15 to 20 minutes or until the rice is fully cooked and the vegetables are fully tender.
Let the leeks and carrots cool down to room temperature, then stir in the fresh parsley, lemon zest, and another good drizzle of extra virgin olive oil.

Nutrition Facts : Calories 144.1 kcal, Carbohydrate 15 g, Protein 1.7 g, Fat 9.4 g, SaturatedFat 1.3 g, Sodium 129.5 mg, Fiber 2.4 g, Sugar 3.2 g, UnsaturatedFat 7.8 g, ServingSize 1 serving

TURKISH LEEKS IN OLIVE OIL

Turkish Leeks in Olive Oil image

From "The Complete Book of Turkish Cooking". The author suggests serving this dish cold with lemon juice.

Provided by Mercy

Categories Rice

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

2 lbs leeks
1/3 cup extra virgin olive oil
2 small carrots, halved and sliced
2 tablespoons uncooked rice
1 1/2 teaspoons sugar
3/4 teaspoon salt
1/2 lemon, juice of
1 1/2 cups water

Steps:

Trim leeks and remove a few of the outer layers.
Slice 3/4" thick, discard tough green leaves.
Wash leeks well in several changes of water.
In a heavy skillet, heat olive oil.
Stir in leeks and carrots.
Cover and cook very gently (low heat) for 30 minutes, shaking the skillet occasionally.
Blend in the remaining ingredients in order.
Cover and simmer for another 30 minutes, checking the liquid and adding more water, if necessary.
When fully cooked, it should be very moist but not watery.

BRAISED LEEKS WITH LEMONS

Braised Leeks With Lemons image

Provided by Barbara Kafka

Categories side dish

Time 1h

Yield 8 servings as a side dish

Number Of Ingredients 5

Ingredients

5 pounds leeks, trimmed to 6 to 7 inches from the root end and washed well
5 cups chicken or vegetable broth
2 lemons, sliced very thin and seeded
1/2 cup olive oil
Kosher salt and freshly ground black pepper to taste

Steps:

Place leeks in 2 layers in a 14-by-9-by-2-inch oval dish. Pour broth over leeks. Place lemon slices evenly over leeks. Drizzle olive oil over lemons.
Cover tightly with microwave plastic wrap. Cook at 100 percent power in a high-power oven for 50 minutes. Prick plastic to release steam.
Remove from oven and uncover. Season with salt and pepper. Serve hot or cold.

Nutrition Facts : @context http, Calories 301, UnsaturatedFat 12 grams, Carbohydrate 43 grams, Fat 14 grams, Fiber 6 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 1057 milligrams, Sugar 12 grams

BRAISED LEEKS WITH LEMON

Braised Leeks with Lemon image

Categories Vegetable Side Quick & Easy Low/No Sugar Lemon Leek Gourmet Sugar Conscious Kidney Friendly Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Serves 2

Number Of Ingredients 4

Ingredients

4 small or medium leeks, tough outer leaves discarded and leeks trimmed to about 7 inches long and cut lengthwise into quarters or eighths
2 tablespoons unsalted butter
1/4 cup chicken broth
1 teaspoon freshly grated lemon zest

Steps:

In a shallow dish soak leeks in cold water to cover 15 minutes, rubbing occasionally to remove any grit. In a heavy skillet melt butter over moderate heat. lift leeks out of the water and with water still clinging to them add to skillet. Cook leeks, stirring occasionally, five minutes and add broth and zest. Braise leeks, covered, 5 minutes, or until very tender, and season with salt and pepper.