Thursday, 5 June 2008

LEEKS WITH CARROTS ( Havuclu pirasa)

  • 300 g leeks, about 3 medium size
  • 100 g carrots, 2 medium
  • 1 medium potato
  • 1 tbsp olive oil
  • 1 garlic clove, crushed
  • 1 tbsp tomato puree
  • 1 tsp sugar
  • 1 tsp mix spice
  • Dash of soy sauce
  • Juice of half a lemon
  • Handful of parsley, chopped
  • 300 ml water or vegetable stock
  • Salt and black pepper


First wash and chop leeks, carrots and the potato into small cubes. Heat the oil in the pan and add the leeks. Cook for 2-3 minutes. Tip in the carrots, potatoes and garlic. Add tomato puree, sugar, spice, soy and lemon juice. Pour stock or water and bring it to boil. Add parsley, salt and simmer gently for 10- 15 minutes until the vegetables cooked but still crunchy. Serve it with more parsley and lemon wedges. Serves 2.

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