Turkish style green beans with leeks and carrots

4 servings

Ingredients

Quantity Ingredient
4 mediums Leeks
2 tablespoons Olive oil
1 medium Onion; cut into 1/2-in. thick semicircles
3 mediums Carrots; 1/4\" slices
½ cup Water
1½ tablespoon Lemon juice
2 tablespoons Finely chopped fresh parsley
¼ teaspoon Sugar
⅛ teaspoon Salt
10 ounces Package frozen Italian green beans; slightly thawed

Directions

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 ½-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 <nlberry@...> on Sep 20, 1998, converted by MM_Buster v2.0l.

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