When I was a kid, I never liked leeks. Probably due to slippery texture of them that put me off. Later on, I learnt to appreciate it although I still don’t like a particular Turkish dish.
In Kusadasi area (Turkey), when you buy baby leeks, the bundle comes with a miniature celeriac with long sticks –as long as the leeks themselves. I don’t know what the locals do with it but recipe below shows you what I did with a bunch of baby leeks.
4 baby leeks, washed well and chopped in 2cm rounds
1 brown onion, finely chopped
1/3 cup light olive oil
Juice of half lemon
1 tsp chilli flakes
2/3 cup water
• Heat olive oil in a pot and add leeks, stir for 10 minutes.
• Mix together salt, chilli flakes, lemon juice and water. Add to the leeks.
• Add water and a pinch of sugar. Stir well and simmer with the lid on.
Note: This Leek dish is best when it’s served cold with extra lemon juice.