Turkish-Style Braised Leeks

• 2 pounds leeks about 8 large or 10 medium, white and light green parts only
• 1/2 cup extra virgin olive oil
• 3 large or 5 small carrots, peeled, halved lengthwise, and cut into strips about 1 inch long
• 1 cup chicken stock or water
• 1/2 teaspoon sugar
• 1/2 teaspoon salt
• Black pepper
• 2 tablespoons lemon juice
• 1 dozen black olives, pitted and halved
• 1/4 cup roughly chopped parsley leaves

1. Cut the leeks crosswise into pieces about 2 inches long, then slice in half lengthwise.
2. Wash the leeks very well.
3. In a large skillet or saucepan, combine the leeks, oil and carrots over medium-high heat.
4. Stir gently every once in a while, until the leeks are slightly softened, about 10 minutes.
5. Add the stock or water, sugar, salt and pepper to taste.
6. Cover, reduce heat to low, and simmer until leeks are very tender, about 30 minutes.
7. Stir in the lemon juice and olives and continue to simmer, uncovered, until the liquid is slightly thickened, about 10 minutes.
8. Cool to room temperature, uncovered, about 45 minutes.
9. Stir in the parsley, taste and adjust seasoning if necessary.

leeks, extra virgin olive oil, carrots, chicken, sugar, salt, black pepper, lemon juice, black olives, parsley leaves

Taken from cooking.nytimes.com/recipes/1013768 (may not work)