braised leeks

Cut the eggplant into slices about 3/8-inch thick. Sprinkle with salt and let rest for 30 minutes.  Wipe the eggplant slices dry with paper towels.  Preheat the

Imam Bayeldi (Braised Eggplant, Leeks and Tomatoes)

eggplant

salt

olive oil

leeks,

garlic, chopped

tomatoes,

parsley

sugar

lemon juice

water

While these braised leeks are truly the most perfect spring side dish, I also need you to know they are currently Poppys fav vegetable and she&#039;s eating them like candy! A win for everyone involved!

Braised Leeks

leeks

olive oil (extra virgin)

salt and black pepper

dry white wine ((like sauvignon blanc

Parmesan

Prep the leeks by cutting the root ends about 1/3 inch and removing all of the dark green leafy park of the leeks on top. Then cut in half lengthwise. Keeping the leeks in tact, transfer them to a bowl and them thoughougly rinse them to remove all dirt. Once clean, give a final rinse and remove to a clean towel to dry off.

In a wide, heavy bottom skillet or braiser, heat the olive oil over medium heat. Place the leeks in the pan into an even layer, cut side down, and cook until they are lightly browned, 3 to 4 minutes. Use a pair of tongs to move them every few minutes to ensure they don&#039;t stick. Using the tongs, turn the leeks over and cook on the other side until they are lightly browned, 3 to 4 minutes more. Season with salt and pepper. Flip the leeks back over so that the cut side is down and pour in the wine. Scrape up any brown bits on the bottom of the pan, then add enough water or stock to just cover the top of the leeks. Bring to a boil, reduce the heat and simmer uncovered for 20 to 25 minutes, until the leeks are fork tender. Most of the liquid should evaporate at this point

Preheat the broiler. Using tongs, turn the leeks so that the flat side is up. If there is still a lot of liquid in the pan, carefully pour it off. Sprinkle the Parmesan over the leeks. Place the skillet/braiser into the broiler for 2-3 minutes until the cheese has melted and is beginning to turn golden brown. Remove from the heat and serve. Adjust salt and pepper to taste. Garnish with lemon juice if desired.

Love leeks, and I have them in the garden year round. Never thought of preparing them this way, but I can't wait to try this. So buttery and soft, and the parm on top! YUM!!

Flavor was wonderful. I used wine+stock too simmer the leeks. The only leeks I could find were very large and I unfortunately didn't read the note about discarding the first couple of layers which turned out stringy and tough. I'll have to try this one again as the flavor was very good.

Delicious recipe! My European friend said the only way to make sure leeks are done (Europeans love their leeks and use them. for many dishes) is to taste to make sure tender.  A nice tasty and light side dish.

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.

Easy Turkish-Style Leeks Recipe in Olive Oil

Extra virgin olive oil

carrots,

garlic cloves, (minced)

Kosher salt and black pepper

cumin

Aleppo pepper

rice, (I used arborio rice, rinsed)

lemon

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.

Extremely delicious. I was sick of all these boring Leek recipes. This recipe is now my favourite leek recipe. Thank you. 
I served it Bruschetta style on two thick slices of sourdough roasted golden crisp in some good olive oil. This adds some crunch to the dish. Heaven! 

Teşekkür ederim

Definitely making again, easy and delicious

Fast, uncomplicated, delicious!  Loved it.  Did the variation with the tomatoes! It was great

So delicious and simple, the little bit of rice also adds the perfect note of heartiness.

I was 90% skeptical about this recipe because it’s so simple. But boy was I surprised.  I didn’t have Aleppo pepper and google told that that paprika with a bit of cayenne would be a good substitute. Tasting it plain is a little lacklustre but when eaten as told with some crusty bread this is addicting!!! Will definitely be making this again and probably buying some Aleppo pepper to make it more authentic! We are vegan and I also added some canned White beans which worked nicely!

This recipe is utterly delicious! Just cooked it today for the first time and had it for lunch. Yummy 😁😁😁
Thank you chef x

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Braised Leeks

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