John Myers
Ingredients for 6 servings:
- 500 g leek
- 2 large carrots
- 1 celeriac
- 2 large onions
- 2 tbsp, heaped rice
- 1 lemon(s)
- tbsp oil, tasteless
- Sugar
- Salt
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour
Leek in olive oil
Wash the leeks and cut them into 2 cm long, diagonal pieces. Trim and wash the carrots, then cut them into 1/2 cm thick slices. Dice the celery. Finely dice the onions. Heat olive oil in a pan and fry the onions over a moderate heat until translucent. Add the carrots and fry for a few more minutes, then fry the leeks. Finally, add the celery and top up with boiling water, season with salt, and add the washed rice and sugar. Cook the vegetables over low heat until al dente. Do not allow the liquid to reduce too much. Finally, season with salt and, if desired, a squeeze of lemon. Garnish with parsley or lemon slices, if desired.
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