| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Jewish |
Iraq, Carrots, Holidays, Jewish, Sephardic |
4 |
servings |
INGREDIENTS
| 4 |
md |
Leeks |
| 2 |
tb |
Olive oil |
| 1 |
md |
Onion; cut into 1/2-in. thick semicircles |
| 3 |
md |
Carrots; 1/4" slices |
| 1/2 |
c |
Water |
| 1 1/2 |
tb |
Lemon juice |
| 2 |
tb |
Finely chopped fresh parsley |
| 1/4 |
ts |
Sugar |
| 1/8 |
ts |
Salt |
| 10 |
oz |
Package frozen Italian green beans; slightly thawed |
INSTRUCTIONS
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 1/2-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@prodigy.net> on Sep
20, 1998, converted by MM_Buster v2.0l.
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