1. Slice whites of leeks, soak and clean
2. Halve and slice 2 carrots
3. Add 1/3 cup olive oil to pan, heat oil,
4. Cook leeks and carrots over a low heat covered for 30 minutes
5. Then stir in 1 1/2 tsp sugar, 3/4 tsp salt and juice of a 1/2 lemon
6. Cover and simmer for 30 more minutes
7. Check and stir occasionally.