Turkish Style Green Beans with Leeks And Carrots

Turkish Style Green Beans with Leeks And Carrots Ingredients

4 md Leeks	1 1/2 tb Lemon juice
2 tb Olive oil	2 tb Finely chopped fresh parsley
1 md Onion; cut into 1/2-in.	1/4 ts Sugar
3 md Carrots; 1/4" slices	1/8 ts Salt
1/2 c Water	10 oz Package frozen Italian green

Instructions for Turkish Style Green Beans with Leeks And Carrots

To clean the leeks, cut off and discard the roots and all but 1 to 2 inches of the green tops. Slit the top of each in half lengthwise down to the point where the green part meets the white. Gently spread the leaves open and rinse the leeks very well under cool running water to remove any grit. Drain them well. Slice the cleaned leeks crosswise into 1/2-in. long pieces and set them aside. In a medium-sized saucepan, over medium-high heat, heat the oil. Add the onion and cook, breaking up the slices. When the onion is tender but not browned, add the reserved leeks and cook, stirring often, about 5 minutes longer. Then add all the remaining ingredients, except the green beans, and stir gently to combine. Bring the mixture to a boil; then lower the heat, cover, and simmer for 20 minutes. Gently stir in the green beans; then simmer, covered, for 10 minutes longer, or until all the vegetables are tender. Serve warm. Or, to serve in the Turkish manner, chill completely (several hours or overnight), and serve chilled or at room temperature. Recipe by: The Jewish Holiday Cookbook Posted to JEWISH-FOOD digest by Nancy Berry on Sep 20, 1998, converted by MM_Buster v2.0l.

Main Ingredient: CarrotsCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Carrot	Leek	Lemon	Olive Oil
Onion	Parsley	Salt	Sugar

Iraq Carrots Holidays Jewish Carrot Olive oil Onion Parsley Lemon

for flavor and categorization

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