Leeks in Olive Oil
olive oil, extra-virgin
small, halved & sliced
juice of half lemon
Remove a few of the outer layers. Slice ¾ inch thick, discard tough green leaves.
Wash well in several changes of water.
In a heavy skillet, heat olive oil.
Stir in leeks and carrots.
Cover and cook very gently for 30 minutes, shaking the skillet occasionally.
Blend in the remaining ingredients in order.
Cover and simmer for 30 minutes, checking the liquid.
Add more water if necessary. When fully cooked, it should be very moist but not watery.
Serve cold with lemon juice.
Serve as part of a buffet including other vegetable dishes.