Saturday, June 11, 2011

Leeks with Bulgur Braised in Olive Oil

  • 2 lbs leeks
  • 2 medium carrots
  • 5-6 tablespoons extra virgin olive oil
  • 2 tablespoons coarse size #4 bulgur (cracked wheat)
  • 1 tablespoon tomato paste
  • 1 ½ cups hot water
  • 1 teaspoon sugar
  • 2 tablespoons lemon juice
  • salt to taste
  • Remove tough outer leaves from leeks. Cut off the roots. Cut into ½ inch slices. Wash several times with plenty of water to remove all soil. Drain well. Peel and cut carrots into slices 1/8 inch thick.
  • In a heavy saucepan put oil, leeks and carrots. Cover the pot and sauté them over medium to low heat for about 20 minutes, stirring occasionally.
  • Add tomato paste, bulgur, water, salt and sugar. Simmer over low heat for 30-45 minutes until vegetables are soft.
  • Add lemon juice, remove from heat. Add salt and water if necessary. It should be in a sauce but not soupy. Serve at room temperature.

Bon Appetit!

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