Free Recipe Leeks and Carrots
Recipe Type: V Recipes
Recipe Preparation: cook
Cooking Ingredients for Leeks and Carrots Recipe
1 bn Leeks
4 Carrots*
1 Juice of 1 to 2 lemons; salt
2 tb Raw rice
1/4 c Peanut oil**
1/4 ts Sugar
2/3 c Water
6 tb Tomato: chopped
Leeks and Carrots Preparation
*peeled and sliced in 1/4 in. rounds **or kosher for Passover olive oil Cut off roots from bulb end of leeks. Remove tough outer leaves and trim tops. Slice lengthwise and wash thoroughly under running water. Cut into 1-in. pieces. Saut carrots and rice in the oil for 5 minutes. Add remaining ingredients and cook; covered, on low-medium heat until tender. Refrigerate. Serve at room temperature as an appetizer or a salad. FROM: NANCY BERRY (CWBJ78A) Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@prodigy.net> on Nov 09, 1998, converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 6
How Do You Cook Leeks and Carrots?
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