TURKISH-STYLE BRAISED LEEKS

SERVES 4–6 This dish is a celebration of good olive oil as well as leeks. I first had it at the house of a Turkish chef, Serif Kaya, where his wife Gulbahar had cooked the most amazing spread of dishes. They very kindly shared the secret of one. INGREDIENTS • 12 small (4 large) leeks, white part only, rinsed and cut into 3–4cm lengths• 500g baby carrots, peeled• 1 large waxy potato, peeled & diced• 3–4 tablespoons extra-virgin olive oil• Pinch sugar• White pepper, to taste• Handful (about 1⁄3 cup) chopped dill• 1 tablespoon lemon juice METHOD 1. Place the leek in a saucepan with the carrots, potato, half of the oil and 125mL (½ cup) water. Season with the sugar, some salt and plenty of white pepper. 2. Cover the pan with a lid and…

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Good Organic Gardening (Digital) - 1 Issue, Issue #13.6

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