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| Leek with Olive Oil |
Ingredients
1 kilo leek
2 big carrots
2 cube sugars
1 small onion
3 tablespoons rice
1/2 glass olive oil
1 teaspoon tomato paste
1 + 1/2 teaspoon salt
For Garnish;
7 stems of parsley (sliced)
Cooking Instructions
First put the olive oil into the pot, when it gets hot over medium heat, transfer finely sliced onion and carrot circles, and roast until the ingredients soften. Add the leek which is cut into one inch wide pieces, and roast them all together for a while. Mash the tomato paste in one glass water, pour all over the mixture with leek, and cover the lid on, cook for almost nine minutes. Add sugar and salt. Cover the lid on again and cook for twenty more minutes, remove from the stove, don’t cover the lid on and let it cool down in the pot. Place the rested warm meal onto the service plate and sprinkle finely sliced parsley all over.
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