RCI-VG.004.1464.001
Turkish-style Green Beans with Leeks and Carrots
Turkish-style Green Beans with Leeks and Carrots from the Recidemia collection
Prep35 min
Cook90 min
Total125 min
Servings4
Difficultyintermediate
Ingredients
Method
1
Slice the leeks lengthwise and rinse thoroughly between layers to remove any dirt, then cut into ½-inch thick semicircles, discarding tough dark green tops.
2
Heat olive oil in a large skillet or heavy-bottomed pan over medium heat until shimmering, about 1 minute.
1 minutes
3
Add the onion semicircles to the hot oil and sauté for 2-3 minutes, stirring occasionally, until softened and translucent.
3 minutes
4
Stir in the sliced leeks and carrots, cooking for 3-4 minutes while stirring frequently to distribute the oil and begin softening the vegetables.
4 minutes
5
Pour in the water, lemon juice, sugar, and salt, then stir well to combine all ingredients and seasonings.
1 minutes
6
Add the slightly thawed frozen green beans and stir to combine evenly with the other vegetables.
1 minutes
7
Reduce heat to medium-low and simmer uncovered for 12-15 minutes, stirring occasionally, until all vegetables are tender and the liquid has reduced slightly.
14 minutes
8
Taste and adjust seasoning with additional salt if needed, then stir in the fresh parsley just before serving.
9
Transfer to a serving dish and serve warm as a side dish.