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

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

By
From
New Middle Eastern Food
Serves
4 as part of a mezze selection
Photographer
Mark Roper

Although it’s not terribly Middle Eastern to use wine in cooking, it adds a lovely dimension to this cooked vegetable salad. Here we also 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.

Ingredients

Quantity Ingredient
10 baby carrots
4 small leeks, white part only
4 long red chillies
4 garlic cloves, peeled
long piece zest from 1 orange
2 bay leaves
few sprigs thyme
1/2 teaspoon dried mint
5 cardamom pods
1 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 the carrots 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 about 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 simmer very gently 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, transfer the vegetables from the poaching liquor to a platter — you may want to discard the zest and other larger herbs and spices. Strain the poaching liquor and refrigerate or freeze it for later use.
Tags:
Malouf
Greg
Lucy
Middle
Eastern
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