Braised Carrots And Leeks With Olives And Herbs

A Turkish dish called Braised Leeks in Olive Oil, known in Turkey as “zeytinyagli pirasa,” is what inspired this Braised Carrots And Leeks With Olives And Herbs.

Culinarily speaking, when you hear the term “braising,” your first thought is meat. But did you know you can also braise vegetables?

For those who may not know, braising is a cooking technique that involves browning food in fat, then simmering it in a small amount of liquid with the lid covering the skillet or pot.

As with braising meat, an integral part of braising vegetables is the liquid in which they are being cooked.

This dish calls for carrots and leeks. Carrots have a sweet flavor and leeks posses a savory mild sweet and sour flavor. Using these two vegetables we want a light, clean taste.

We didn’t use chicken stock, as the sweet and savory flavors of the vegetables would be competing with the deep rich flavor of chicken. Therefore, the liquid used is fresh water.

The addition of the salty brined black olives complement the natural sweetness of the braised carrots and leeks.

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Tender herbs like tarragon with its bitter sweet and lightly minty flavor and dill with is citrusy flavor are added for their freshness and color after the braised vegetables are removed from the heat to a serving dish.

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Related:

Read More Here – Cooking With Tarragon

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Braised Carrots And Leeks With Olives And Herbs

1/4 cup extra-virgin olive oil, plus more to serve

1 pound carrots, peeled and sliced ½ inch thick on the diagonal

2 medium leeks, white and light green parts sliced ½ inch thick, rinsed, drained and patted dry

1/2 cup pitted green OR black olives, roughly chopped

2 strips orange zest, 3-inch long

Kosher salt and ground black pepper

1/4 cup lightly packed fresh dill, chopped

1/4 cup lightly packed fresh tarragon, chopped

Lemon wedges, to serve (optional)

In a 12-inch skillet over medium-high, heat the oil until shimmering. Add the carrots and cook, stirring occasionally, until lightly browned, 4 to 5 minutes. Using a slotted spoon, transfer to a large plate. Add the leeks to the pan in an even layer and cook without stirring until well browned on the bottom, 2 to 3 minutes. Using a spatula, flip the leeks and cook until well browned on the second sides, another 2 to 3 minutes.

Return the carrots to the pan and add the olives, zest strips, 1 cup water and ¼ teaspoon each salt and pepper; swirl the pan to combine. Bring to a simmer, then cover and cook without stirring, until a skewer inserted into the carrots meets no resistance, 10 to 12 minutes.

Uncover and cook, occasionally swirling the pan, until the liquid has almost fully evaporated, 2 to 4 minutes. Remove the pan from the heat, then remove and discard the zest strips.

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Taste and season with salt and pepper. Transfer to a serving dish, sprinkle with the dill and tarragon and drizzle with additional oil.

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More Delicious Ways To Cook Carrots And Leeks

• Middle Eastern Style Roasted Carrots With Pomegranate Molasses And Mint
• Chickpea Carrot & Arugula Salad
• Moroccan-Style Carrot Salad
• Leek Arugula and Goat Cheese Frittata
• Green Shakshuka (contains leeks)

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