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

 * 1) To clean the leeks, cut off and discard the roots and all but 1 to 2 inches of the green tops.
 * 2) Slit the top of each in half lengthwise down to the point where the green part meets the white.
 * 3) Gently spread the leaves open and rinse the leeks very well under cool running water to remove any grit.
 * 4) Drain them well.
 * 5) Slice the cleaned leeks crosswise into ½-in.
 * 6) Long pieces and set them aside.
 * 7) In a medium-sized saucepan, over medium-high heat, heat the oil.
 * 8) Add the onion and cook, breaking up the slices.
 * 9) When the onion is tender but not browned, add the reserved leeks and cook, stirring often, about 5 minutes longer.
 * 10) Then add all the remaining ingredients, except the green beans, and stir gently to combine.
 * 11) Bring the mixture to a boil; then lower the heat, cover, and simmer for 20 minutes.
 * 12) Gently stir in the green beans; then simmer, covered, for 10 minutes longer, or until all the vegetables are tender.
 * 13) Serve warm or, to serve in the Turkish manner, chill completely (several hours or overnight), and serve chilled or at room temperature.