Turkish-style Green Beans with Leeks and Carrots

== Ingredients ==
* 4 medium leeks
* 2 tbsp olive oil
* 1 medium onion, cut into ½-in. thick semicircles
* 3 medium carrots, ¼" slices
* ½ cup water
* 1½ tbsp lemon juice
* 2 tbsp finely chopped fresh parsley
* ¼ tsp sugar
* ⅛ tsp salt
* 10 oz package frozen Italian green beans, slightly thawed
== Directions ==
# To clean the leeks, cut off and discard the roots and all but 1 to 2 inches of the green tops.
# Slit the top of each in half lengthwise down to the point where the green part meets the white.
# Gently spread the leaves open and rinse the leeks very well under cool running water to remove any grit.
# Drain them well.
# Slice the cleaned leeks crosswise into ½-in.
# Long pieces and set them aside.
# In a medium-sized saucepan, over medium-high heat, heat the oil.
# Add the onion and cook, breaking up the slices.
# When the onion is tender but not browned, add the reserved leeks and cook, stirring often, about 5 minutes longer.
# Then add all the remaining ingredients, except the green beans, and stir gently to combine.
# Bring the mixture to a boil; then lower the heat, cover, and simmer for 20 minutes.
# Gently stir in the green beans; then simmer, covered, for 10 minutes longer, or until all the vegetables are tender.
# Serve warm or, to serve in the Turkish manner, chill completely (several hours or overnight), and serve chilled or at room temperature.
Category:Turkish Vegetarian
Category:Iraqi Vegetarian
Category:Green bean Recipes
Category:Leek Recipes
Category:Onion Recipes
Category:Carrot Recipes
Category:Lemon juice Recipes
Category:Parsley Recipes
Category:Recipes that need photos