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Carrots and Leeks Turkish Style

Tender carrots and browned leeks in a glossy lemon-orange glaze
Bright, lightly sweet, and peppery with creamy chevre melt
Comforting Turkish-style flavor with fresh dill in every bite

side dish ⏱ 30 min 190 kcal / portion 18.0 g carbs / portion (estimated) vegetarian milk 🔗 Original source

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Carrots and Leeks Turkish Style
v5 · rb0e705f985 20260727Z1751 15 g butter 19.7 ml olive oil 6 pieces carrot sea salt to taste 3 pieces leek 60 g chevre 🍳 ⏱ 7-8 min bring stock to a boil with lemon juice, orange peel, and sugar; simmer then strain to get flavored stock 🍳 melt butter and olive oil in a large sauté pan 🍳 ⏱ 5-6 min sauté carrots in batches with half a teaspoon flaked salt until browned 🍳 ⏱ 4-5 min sauté leeks with half a teaspoon flaked salt until browned 🍳 combine carrots and leeks; add a third of the flavored stock and reduce by two-thirds 🍳 add another third of the flavored stock and reduce by two-thirds again 🍳 ⏱ 15 min add remaining flavored stock until tender; total cooking stage 🍳 transfer vegetables to a bowl and cool; reduce remaining stock to about 70ml then pour over vegetables 🍽 transfer vegetables to a large plate and discard remaining stock; dot with cheese 🍽 sprinkle dill and tarragon, then sprinkle flaked salt and black pepper 🍽 drizzle final teaspoon olive oil and serve at room temperature Carrots and Leeks 🎉 1 l vegetable stock 2 tbsp lemon juice 1 piece orange 1 tbsp sugar 10 g dill leaves 5 g tarragon leaves black pepper to taste flaked sea salt to taste vegetable stock, lemon juice, orange, sugar 15 ml carrot sea salt chevre dill leaves, tarragon leaves, black pepper, flaked sea salt 5 ml olive oil
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Preparation steps

  1. bring stock to a boil with lemon juice, orange peel, and sugar; simmer 7-8 min then strain to get flavored stock
  2. melt butter and olive oil in a large sauté pan
  3. sauté carrots in batches with half a teaspoon flaked salt for 5-6 min until browned
  4. sauté leeks with half a teaspoon flaked salt for 4-5 min until browned
  5. combine carrots and leeks; add a third of the flavored stock and reduce by two-thirds
  6. add another third of the flavored stock and reduce by two-thirds again
  7. add remaining flavored stock until tender; total cooking stage about 15 min
  8. transfer vegetables to a bowl and cool; reduce remaining stock to about 70ml then pour over vegetables
  9. transfer vegetables to a large plate and discard remaining stock; dot with cheese
  10. sprinkle dill and tarragon, then sprinkle flaked salt and black pepper
  11. drizzle final teaspoon olive oil and serve at room temperature

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