Leeks And Carrots Recipes

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BUTTER-BRAISED CARROTS AND LEEKS



Butter-Braised Carrots and Leeks image

Provided by Food Network Kitchen

Categories     side-dish

Time 35m

Yield 8 servings

Number Of Ingredients 9

6 bunches baby rainbow carrots (3 pounds with tops)
2 large leeks, halved lengthwise and cut into 1 1/2-inch pieces
5 tablespoons unsalted butter
Kosher salt
1 teaspoon finely grated lemon zest
1/2 teaspoon freshly grated nutmeg
Freshly ground pepper
1/2 cup chopped mixed fresh herbs (such as tarragon, chives, mint, parsley and/or basil)
1 tablespoon fresh lemon juice

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



Roasted leeks and carrots recipe image

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

6 carrots
3 leeks
15g (½ oz) unsalted butter
100ml (3½ fl oz) dry white wine
1 tbsp honey
4 sprigs fresh thyme
Salt and pepper, to season

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



Roasted Carrots and Leeks image

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

1 bunch leeks (about 1 pound)
1 1/2 pounds large carrots
2 tablespoons olive oil
1 teaspoon coarse salt
1/4 teaspoon ground pepper

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



Carrots and Leeks image

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

3 medium leeks (white and pale green parts only)
3 tablespoons unsalted butter
1 lb carrots, cut diagonally into 1 1/4-inch pieces
1 1/4 cups water
1/2 cup red-wine vinegar

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



Roasted Potatoes, Carrots & Leeks image

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

2 pounds small red potatoes
1 pound fresh baby carrots
3 tablespoons butter, melted
1 tablespoon olive oil
1 teaspoon salt
1/4 teaspoon pepper
6 medium leeks (white portions only), halved lengthwise, cleaned and cut into 1-inch lengths
2 garlic cloves, minced

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



Leeks and Carrots image

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

1/2 kg leek
1 medium onion, chopped
2 carrots, peeled and sliced
3 tablespoons long-grain white rice
2 tablespoons olive oil
2 tablespoons lemon juice (fresh)
2 teaspoons sugar
1 teaspoon salt
500 ml boiling water

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



Balsamic Caramelized Leeks, Carrots, and Celery image

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

1 ½ tablespoons butter
2 leeks, halved and thinly sliced lengthwise
3 stalks celery, cut into matchstick-size pieces
2 carrots, cut into matchstick-size pieces
¾ cup vegetable broth
¼ cup balsamic vinegar
3 tablespoons brown sugar
salt and ground black pepper to taste

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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