Olive Oil Leek

For me, the leek dish must be made with olive oil and must be kept in the refrigerator for 1 night so that it tastes good. Of course, in order to enjoy it, it should be taken out of the refrigerator at least 1 hour before serving.

My wife used to not have much to do with leeks, after 1-2 tricks I applied, she started to say that we should either buy a leek every 2 weeks and cook it.

I have some tips for you for this recipe that we all cook at home.

1- When choosing the leeks you will buy, make sure that their skins are not thick. Very large and thick leeks are usually cards.
2- Even if the carrot will sweeten your meal, add 1 teaspoon of granulated sugar.
3- Make sure to rest the leek dish you have prepared. Prepare it at least in the morning for the flavor to set.
4- The greaseproof paper that you will cover on the leeks while cooking will prevent your food from remaining in the steam and prevent the leeks from dispersing while your food is boiling. In this way, the taste and presentation will be better. (You can adjust the greaseproof paper size according to the pot lid size as in the photo.)

Love…

Ingredients for Leek Recipe with Olive Oil

• 500 g leeks
• 2 medium carrot
• 1 teaspoon of granulated sugar
• 1 tea glass of olive oil
• 2 tablespoon of rice
• 1-5 2 cups water (at the same level as leeks)
• salt

How to Make Leek Recipe with Olive Oil?

1. Wash and peel the carrots.
2. Make sure to peel the first layers of the leeks and slice them obliquely.
3. Cut the carrots lengthwise into 2 parts and slice obliquely.
4. Heat the olive oil in the pan and fry the carrots for 1 minute. Add the leeks to the carrots and fry for 1 more minute.
5. Add salt, sugar, water and rice and cover the oiled paper you have prepared.
6. Cover the pot and cook on medium heat until it boils, and after boiling, cook on low heat for about 20 minutes.
7. Serve either warm or cold.