With the help of other savory flavors that are meant to complement, this recipe lets the leek shine. Here, they're cooked in olive oil with a hint of garlicky herbal flavor.
Put the crushed garlic and olive oil in a pot. Turn the heat on high and stir until the garlic starts to sizzle.
Add the leeks, carrots and salt and mix. Then cover and lower the heat to medium. Once the vegetables have released their water (about 15 minutes), lower the heat and leave to cook covered (about 15 to 20 minutes).
Once cooked, add the coriander and mix well. Leave uncovered for a minute then remove from heat. Note: Before adding the coriander, if you find there is too much water let the vegetables simmer for a while uncovered.
