Braised baby leeks with lemon

Braised baby leeks with lemon

Zeytinyagli pirasa

By
From
Turkish Meze
Serves
4-6
Photographer
Alicia Taylor

Ingredients

Quantity Ingredient
1kg baby leeks
250ml extra virgin olive oil
1 lemon, juiced
1 tomato, diced
1 tablespoon caster sugar

Method

  1. Preheat the oven to 200°C.
  2. Trim the roots from the leeks, and just a little bit off the very top of the green leafy stems.
  3. Wash the leeks well and lay them on a non-stick baking tray large enough to hold them all in a single layer.
  4. Mix together the remaining ingredients and pour over the leeks. Season lightly with sea salt and freshly ground black pepper, then cover with foil and bake for 30 minutes, or until the leeks are just tender.
  5. The leeks can be braised 3–4 days ahead, but are best served at room temperature.
Tags:
Turkish Meze
Sevtap
Yuce
restaurant
Turkish
Turkey
Mediterranean
European
sharing
Middle Eastern
European
SBS
mezze
snacks
bites
small
party
entertaining
tapas
entrees
cocktail party
canapes
canapés
appetizers
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