Trim leeks. Remove a few of the outer layers. Slice 3/4" thick, discard tough green leaves. Wash well in several changes of water. In a heavy skillet, heat olive oil. Stir in leeks & carrots. Cover & cook very gently for 30 minutes, shaking the skillet occasionally. Blend in the remaining ingredients in order. Cover & simmer for 30 minutes, checking the liquid. Add more water if necessary. When fully cooked, it should be very moist but not watery. Serve cold with lemon juice. Serve as part of a buffet including other vegetable dishes. Ayla Esen Algar, "The Complete Book of Turkish Cooking"
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|Serving Size: 1 Serving (297g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 159 (48%)|
|Amt Per Serving||% DV|
|Total Fat 17.6g||23 %|
|Saturated Fat 2.4g||12 %|
|Monounsaturated Fat 12.3g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 0mg||0 %|
|Sodium 47mg||2 %|
|Potassium 422.8mg||11 %|
|Total Carbohydrate 42.1g||12 %|
|Dietary Fiber 4.5g||18 %|
|Sugars, other 37.6g|
|Protein 3.9g||6 %|
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Calories per serving: 329
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