Balsamic Caramelized Leeks Carrots And Celery Recipes

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CONFIT OF LEEKS AND BABY CARROTS



Confit of Leeks and Baby Carrots image

Leeks are sweeter than scallions and subtler than onions. I use this as a base with garlic roasted smashed potatoes for a nice steak or beef Wellington with a port reduction sauce.

Provided by Chef Russ

Categories     Side Dish     Vegetables     Carrots

Time 51m

Yield 4

Number Of Ingredients 10

2 tablespoons butter
5 leeks - white and light green parts sliced, separated into rings, and rinsed
¾ pound baby carrots with tops, peeled and trimmed
¼ cup dry white wine
1 ½ cups chicken stock
1 teaspoon chopped fresh thyme
1 pinch white sugar
1 pinch freshly ground nutmeg
1 pinch salt to taste
1 pinch ground white pepper to taste

Steps:

  • Melt butter in a saucepan over medium heat. Add leeks; cook and stir until translucent, 5 to 10 minutes. Add carrots; cook and stir for 3 minutes. Pour in wine; cook until mostly evaporated, 3 to 5 minutes.
  • Stir chicken stock, thyme, sugar, nutmeg, salt, and pepper into the saucepan. Simmer, uncovered, until carrots are soft and liquid has mostly evaporated, about 30 minutes. Season with salt and pepper.

Nutrition Facts : Calories 168.2 calories, Carbohydrate 24.1 g, Cholesterol 15.5 mg, Fat 6.5 g, Fiber 4.6 g, Protein 2.6 g, SaturatedFat 3.9 g, Sodium 425.4 mg, Sugar 9 g

SMASHED ROOT VEGETABLES AND CARAMELIZED LEEKS



Smashed Root Vegetables and Caramelized Leeks image

Three root cellar staples -- potatoes, turnips, and parsnips -- are mixed with leeks to make the mash.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 45m

Number Of Ingredients 8

2 pounds Yukon Gold potatoes (about 4), peeled and cut into chunks
3/4 pound turnips (2 small), peeled and cut into chunks
1/2 pound parsnips (about 4), peeled and cut into chunks
Coarse salt and freshly ground pepper
1/2 stick unsalted butter
1 pound leeks, trimmed, sliced 1/4 inch thick, and rinsed well (2 cups)
3/4 cup whole milk
1/4 cup heavy cream

Steps:

  • Place potatoes, turnips, and parsnips in a large pot; cover with 2 inches cold water. Season water generously with salt. Bring to a boil, then reduce heat, and vigorously simmer until root vegetables are very tender and breaking apart, about 30 minutes. Drain.
  • Meanwhile, melt butter in a medium Dutch oven over medium heat. Add leeks, and cook until golden, about 15 minutes. Add root vegetables, and stir to dry out, about 2 minutes. Add milk and cream, and stir to break up vegetables. Heat until hot; season with salt and pepper.

BALSAMIC GLAZED CARROTS



Balsamic Glazed Carrots image

Carrots are sauteed in olive oil, and then briefly tossed with balsamic vinegar and brown sugar in this deceptively simple side dish.

Provided by HARRY WETZEL

Categories     Side Dish     Vegetables     Carrots     Glazed Carrot Recipes

Time 15m

Yield 4

Number Of Ingredients 4

3 cups baby carrots
1 tablespoon olive oil
1 ½ tablespoons balsamic vinegar
1 tablespoon brown sugar

Steps:

  • Heat oil in a skillet over medium-high heat. Saute carrots in oil for about 10 minutes, or until tender. Stir in balsamic vinegar and brown sugar, mix to coat and serve.

Nutrition Facts : Calories 81.6 calories, Carbohydrate 12.5 g, Fat 3.5 g, Fiber 2.9 g, Protein 0.7 g, SaturatedFat 0.5 g, Sodium 80.8 mg, Sugar 8.9 g

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