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Braised Carrots and Leeks with Olives and Herbs
This recipe was inspired by zeytinaygli pirasa, a classic Turkish dish of leeks and carrots cooked with a generous amount of olive oil. We add chopped olives for briny, salty contrast against the natural sweetness of the vegetables and a shower of tender herbs at the end for freshness and color. Serve warm or at room temperature. They make a great accompaniment to seared fish and simple roasts of almost any sort or can be a part of a vegetarian meal.
4 to 6
Servings
Tip
Don’t forget to rinse, drain and dry the sliced leeks, but use a gentle touch so the layers remain intact, which allows the leeks to have more presence in the finished dish and makes for a more attractive presentation. Swirling the pan during cooking instead of stirring also helps keep the leek slices intact.
35 minutes
Ingredients
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¼
cup extra-virgin olive oil, plus more to serve
-
1
pound carrots, peeled and sliced ½ inch thick on the diagonal
Directions
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01In a 12-inch skillet over medium-high, heat the oil until shimmering. Add the carrots and cook, stirring occasionally, until lightly browned, 4 to 5 minutes. Using a slotted spoon, transfer to a large plate. Add the leeks to the pan in an even layer and cook without stirring until well browned on the bottom, 2 to 3 minutes. Using a spatula, flip the leeks and cook until well browned on the second sides, another 2 to 3 minutes.
Reviews
February 17, 2025
Surprise hit of dinner!
I had to use the slotted spoon at the end, as the liquid did not all evaporate for me. BUT, the people loved it! Will definitely make it again
April 12, 2024
Simple to make, delicious side dish
I happened to have leeks that needed to be used, so was happy to try this unusual carrot recipe. This was a very good side for a chicken main. Will make again.
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