Tips and Hacks
Add a 1/4 cup of milk to the water when boiling cauliflower. It will help keep your cauliflower white.
Green Beans With Leeks & Carrots
Submitted by Keldon C. See all of Keldon C.'s recipes. | January 6th, 2022

Ingredients are for 4 Servings.
Scale It
Amount Unit Ingredient
4 medium
2 tablespoons
1 medium
3 medium
1/2 cup
1 1/2 tablespoons
2 tablespoons
1/4 teaspoon
1/8 teaspoon
10 ounces
To clean the leeks, cut off and discard the roots and 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 well.

Slice the cleaned leeks crosswise into 1/2-inch long pieces and set them aside.

In a saucepan, with the burner on medium-high, heat the oil. Add the onion and cook, breaking up the slices. When the onion is tender but not browned, add the leeks and cook, stirring often, for about 5 minutes.

Add the carrots, water, lemon juice, chopped parsley, sugar and salt. Stir gently to combine.

Bring the mixture to a boil; lower the heat to medium, cover with a lid, and simmer for 20 minutes.

Add the green beans; simmer, covered, for and additional 10 minutes, or until all the vegetables are tender.

Serve warm.

To serve the Iraqi way, chill completely, for several hours or overnight, and serve chilled or at room temperature.

Submitted by Keldon C. See all my recipes. | January 6th, 2022

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Speed up the baking time of your potatoes. Soak them in salt water for 20 minutes before baking. This will cause them to bake rapidly.