Korrat (Leeks)
photo by The 500 Chef
- Ready In:
- 30mins
- Ingredients:
- 6
- Serves:
-
4-6
ingredients
- 2 lbs leeks
- 2 -3 garlic cloves, crushed
- 1 tablespoon sugar
- 4 tablespoons vegetable oil or 4 tablespoons extra virgin olive oil
- 1 lemon, juice of
- salt
directions
- Wash the leeks carefully to remove any soil nestling between the leaves. Trim the root ends and cut off the tough green part of the leaves. Cut the rest into 2-inch pieces.
- Fry the garlic and sugar in hot oil for moments only, until the sugar becomes slightly caramelized. Add the leeks and turn them, over moderate heat, to color them lightly. Sprinkle with lemon juice, add salt, and barely cover with water. Stew gently over very low heat until the leeks are tender and the liquid is reduced. *probably only about 10-15 minutes - whoever makes this first please let me know!*.
- Serve hot or cold.
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Reviews
-
These leeks are good. You have to be very careful with the oil, garlic and sugar as there is a fine time line between carmelizing and burning. I used half butter and half oil for the amount of oil listed. I barely covered the leeks halfway with liquid and it did reduce in about 10 minutes. I added the lemon juice and salt when the liquid was just about gone so it wouldn't "simmer off." I liked the lemony flavor. I served these hot. I'm not sure I'd like them too much served cold. Thanx for a new way to make leeks. I'll repeat this one!
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RECIPE SUBMITTED BY
Elmotoo
Geneva, New York