Recipe courtesy of Cooking Channel

Leeks with Lemon and Dill

This simple take on a classic sweet and savory Turkish side dish is great in sandwiches, over grilled meats or fish, stirred into scrambled eggs or simply spooned on toasted pita bread as part of a meze platter. If you have feta on hand, sprinkle a little over the leeks in the serving bowl.
  • Level: Easy
  • Total: 30 min
  • Prep: 5 min
  • Cook: 25 min
  • Yield: 4 servings (about 2 cups)
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Ingredients

4 medium leeks (about 2 pounds)

2 medium carrots, peeled and thinly sliced at an angle

1/4 cup extra-virgin olive oil

Kosher salt and freshly ground black pepper

1 lemon; plus wedges, for serving

3 tablespoons chopped fresh dill

Directions

  1. Trim the ends and dark green tops from the leeks and discard. Cut the leeks in half lengthwise, then crosswise into 1-inch pieces. Immerse the leeks in a bowl of cold water, swish to remove any grit and lift the leeks out into a colander. Clean the bowl, change the water and repeat until the water remains clear. You should have 6 cups leeks. 
  2. Add the leeks, carrots, oil and a generous pinch each of salt and pepper to a high-sided medium skillet over medium heat and bring to a steady sizzle, stirring occasionally. Stir in 2 tablespoons water, bring to a simmer and cover. Reduce the heat to medium-low and simmer until the vegetables are tender, about 20 minutes. 
  3. Zest the lemon directly over the vegetables. Squeeze 1 tablespoon lemon juice into the mixture and stir in the dill. Season with salt and pepper. Serve warm or at room temperature with lemon wedges. 

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