BUTTER-BRAISED CARROTS AND LEEKS
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Trim the tops of the carrots. Scrub the carrots well but do not peel; halve lengthwise. Wash the chopped leeks thoroughly.
- Melt the butter in a wide pot over medium heat. Add the leeks and 1/4 teaspoon salt and toss to coat. Cover and cook, stirring occasionally, until almost tender, about 8 minutes. Add the carrots, lemon zest, nutmeg, 1/2 teaspoon salt, 1/4 teaspoon pepper and 1/2 cup water. Cover and continue cooking, stirring occasionally, until the carrots are tender, 15 to 20 more minutes.
- Add half of the herbs, the lemon juice, and salt and pepper to taste; toss. Transfer the vegetables to a platter and top with the remaining herbs.
ROASTED LEEKS AND CARROTS RECIPE
Try our recipe for roasted leeks and carrots with thyme and honey. This easy recipe shows you how to roast leeks to perfection. It's a great side dish
Provided by Jessica Dady
Categories Dinner, Lunch
Yield Serves: 6
Number Of Ingredients 7
Steps:
- Preheat the oven to 180°C (350°F, gas mark 4). Peel the carrots and leeks. Cut into big chunks and place in a large baking tray.
- Cut the butter into small pieces and scatter over the vegetables. Add the dry white wine, honey and 4 sprigs fresh thyme. Season with salt and black pepper, then stir well to combine.
- Roast for 40 mins, stirring occasionally, until the vegetables are tender and charred around the edges.
Nutrition Facts : @context https, Calories 78 Kcal, Sugar 9.9 g, Fat 2.5 g, SaturatedFat 1.4 g, Sodium 0.15 g, Protein 1.1 g, Carbohydrate 10.5 g
ROASTED CARROTS AND LEEKS
The combination of tender leaks and carrots make for a tasty side dish.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 50m
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees. Trim and discard dark-green parts from leeks. Halve leeks lengthwise, and cut crosswise into 1-inch pieces. Rinse well in cold water to remove grit.
- On a rimmed baking sheet, toss leeks with carrots, cut into 1-inch chunks, and olive oil; season with coarse salt and ground pepper.
- Spread in a single layer; roast until vegetables are golden and tender, tossing halfway through, about 40 minutes.
CARROTS AND LEEKS
Provided by Ian Knauer
Categories Side Sauté Quick & Easy Dinner Leek Carrot Spring Potluck Boil Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- Halve leeks lengthwise, then cut crosswise into 1-inch pieces and wash
- Sauté leeks in butter with 1 teaspoon salt and 1/2 teaspoon pepper in a 12-inch heavy skillet over medium-high heat until softened, 5 to 6 minutes.
- Stir in carrots, water, and vinegar. Cook, covered, over medium-high heat until carrots are tender, 20 to 25 minutes.
- Boil, uncovered, until liquid has evaporated, 3 to 5 minutes.
ROASTED POTATOES, CARROTS & LEEKS
Simply seasoned and flavored with garlic, this fantastic side dish will complement just about any entree. The colorful veggies are easy to prepare and look attractive on a holiday buffet...but you'll want to keep this recipe in mind for meals all year long.-Janice Mitchell, Aurora, Colorado
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 12 servings (3/4 cup each).
Number Of Ingredients 8
Steps:
- Scrub and quarter potatoes; place in a large bowl. Add the carrots, butter, oil, salt and pepper; toss to coat. Arrange in a single layer in two ungreased 15x10x1-in. baking pans., Bake at 425° for 25 minutes. Add leeks and garlic; bake 20-25 minutes longer or until tender, stirring occasionally.
Nutrition Facts :
LEEKS AND CARROTS
In Turkey, we serve this dish both hot and cold. It's up to you. Do not add rice in the beginning or it will become mushy. You can exclude lemon juice, but remember that lemon juice increases the cooking time. So if you do not want to use lemon juice, then you'd better to reduce cooking time.
Provided by fidem
Categories One Dish Meal
Time 45m
Yield 1/2 kg, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Cut off the tough green leaves of leeks, wash thoroughly and cut crosswise into 4 cm slices. Set aside.
- Heat oil in a medium skillet add onions and carrots. Saute until onions begin to color.
- Add leeks to the mixture and continue to saute until leeks are tender (4-5 minutes).
- Add water, sugar, salt, lemon juice. Stir, reduce heat and simmer for 10 minutes.
- Add rice and stir.
- Let it simmer for 15 minutes more.
BALSAMIC CARAMELIZED LEEKS, CARROTS, AND CELERY
My family just loves it! Very easy and a perfect way to mix veggies in a smooth, sweet, and sour taste that goes well with rice, goat cheese, or yogurt! Try it with some rice: white, seasoned, or any!
Provided by AlwaysKaKa
Categories Side Dish Vegetables Carrots
Time 40m
Yield 8
Number Of Ingredients 8
Steps:
- Melt butter in a skillet over medium heat; cook and stir leeks until softened, about 5 minutes. Add celery, carrots, vegetable broth, and balsamic vinegar; cook and stir until vegetables are tender, about 10 minutes.
- Stir brown sugar into leek mixture until dissolved and mixture is lightly browned, about 5 minutes; season with salt and pepper.
Nutrition Facts : Calories 69.5 calories, Carbohydrate 11.9 g, Cholesterol 5.7 mg, Fat 2.4 g, Fiber 1.2 g, Protein 0.8 g, SaturatedFat 1.4 g, Sodium 90.7 mg, Sugar 8.3 g
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