How to make leek stew?
Leeks are a plant that grows annually or biennially and is generally cultivated for its leaves. Leek stew is a beloved dish in our country. So, how is leek stew prepared? Here is the answer...
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Leeks, which are grown most extensively in Istanbul, Bursa, Ankara, and Izmir in our country, are a rich source of vitamins A and C.
Leek stew, which contains 185 calories per serving, is among the staples of the dinner table.
So, what ingredients are used in leek stew and how is it prepared?
Here are the answers to the questions searched for by citizens on search engines...
LEEK STEW INGREDIENTS
- 6 stalks of leeks
- 2 carrots
- 1 tablespoon tomato paste
- 5-6 tablespoons tomato sauce
- Half a cup of rice
- 2 tablespoons vegetable oil
- Salt
- Hot water
PREPARATION OF LEEK STEW
- Clean the leeks and chop them into 1 cm pieces.
- Wash thoroughly with plenty of water and drain.
- Peel the outer skin of 2 medium-sized carrots and slice them into rounds.
- Pour vegetable oil into a pot. Once the oil is hot, add the tomato paste and sauté.
- Add the grated tomatoes and stir for a turn or two.
- Add the carrots to the mixture and sauté for 2-3 minutes.
- Add the drained leeks and cover the pot.
- Wait over medium heat until the leeks release their juices and then absorb them.
- Add the washed rice, adjust the salt, and add enough hot water to reach the same level as the food. If necessary, add more water later to adjust.
- Cover the pot. Cook over low heat, stirring occasionally, until the carrots and leeks are tender.
- Serve hot or cold.