Leek with Dried Figs in Olive Oil

Ingredients

• 1 kg leeks
• 5 dried figs
• 1 medium carrot
• 1/2 tea glass olive oil
• 1 teaspoon granulated sugar
• 1 teaspoon salt
• 1 cup orange juice
• 1/2 cup hot water

Calories are an editor’s estimate per serving, not a lab measurement.

Method

1. 1

   Clean the leeks and cut them diagonally into two-finger-thick pieces.

2. 2

   Slice the carrots into thin rounds and cut the dried figs into quarters.

3. 3

   Heat the olive oil in a wide pan, add carrots and the white parts of the leeks, and sauté lightly.

4. 4

   Add the remaining green parts of the leeks and the dried figs to the pan.

5. 5

   In a separate bowl, mix orange juice, hot water, salt, and sugar, then pour it over the vegetables.

6. 6

   Simmer on low heat for about 30 minutes until the leeks are tender, rest at room temperature before serving.

Note. You can also achieve the sweet-and-sour balance by using freshly squeezed tangerine juice instead of orange juice.