Baby carrots and leeks cooked in olive oil with orange peel and spices

Baby carrots and leeks cooked in olive oil with orange peel and spices

By
From
Turquoise
Serves
4
Photographer
Lisa Cohen and William Meppem

To be honest it’s not terribly Turkish to use wine in cooking, but I really love this method of slowly braising vegetables in an oil-rich, flavoursome pickling liquor. It works well for all sorts of vegetables, and you can vary the spices and aromatics to suit. Here I use orange, cardamom and coriander, which go particularly well with the carrots. You can strain, freeze and re-use the cooking liquor for other braised vegetable dishes.

Serve this versatile dish as part of a mezze selection. It also makes a good accompaniment to grilled chicken or lamb, or to baked fish, such as roasted whole baby snapper with almond and sumac crumbs.

Ingredients

Quantity Ingredient
10 baby carrots
4 small leeks, white part only
4 long red chillies
4 garlic cloves, peeled
long piece peel from 1 orange
2 bay leaves
few sprigs thyme
1/2 teaspoon dried mint
5 cardamom pods
1 teaspoon coriander seeds, lightly crushed
1/2 teaspoon black peppercorns, lightly crushed
3 lemons, juiced
400ml dry white wine
500ml water
400ml extra-virgin olive oil
1/2 teaspoon salt

Method

  1. Scrape the carrots, then trim off the stalks and cut them in half lengthwise. Split the leeks, keeping them attached at the root end, then carefully rinse under running water to remove any lingering dirt. Cut away the root end, then cut the leeks in half crosswise so they are around the same length as the carrots. Split each piece lengthwise. Split the chillies lengthwise, leaving them attached at the stalk. Use the point of a sharp knife to scrape out the seeds.
  2. Put the carrots and leeks into a large, heavy-based, non-reactive saucepan. Add the remaining ingredients and stir well.
  3. Press a piece of baking paper, cut to the size of the pan, down over the vegetables. Bring to the boil, covered, then lower the heat and cook at a very gentle simmer for 25–30 minutes, or until the carrots are tender. Remove the pan from the heat and leave the vegetables to cool in the liquid.
  4. When ready to serve, lift the vegetables from the poaching liquor to a platter – you may want to discard the peel and other larger herbs and spices. Strain the poaching liquor and refrigerate or freeze it for later use.
Tags:
Turquoise
Malouf
Greg
Lucy
Turkish
Turkey
Mediterranean
European
Middle Eastern
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