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 POTATOES, CARROTS AND LEEKS
This is a combination of several recipes I've seen on food.com and on other sites. This can be very versatile, using whatever type of potatoes and veggies you have on hand, IMO, all veggies taste best when they are roasted. :-) You can also change or add whatever herbs and spices you prefer or happen have on hand and adjust amounts according to your taste. I used dry herbs but I'm sure fresh would be even better.
Provided by FeelinYummy
Categories Potato
Time 1h5m
Yield 4-6 , 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees.
- Spray 2 large roasted pans or casserole dishes with non-stick spray. .
- Wash and chop potatoes in to large bite-sized pieces (try to chop roughly the same size for even cooking). Feel free to peel the potatoes before chopping them, I did. .
- After rinsing potatoes dry very well with paper towels or a clean dish towel. .
- Divide potatoes evenly between the roasting pans. .
- Add baby carrots to both roasting pans. .
- Slice dark green parts and end of root tip off of the leeks. .
- Slice the leek vertically from light green end toward root, but leave it attached at the root. .
- Turn the leek over on its side and slice it vertically again. .
- Rinse the heck out of the leek, making sure there is no grit in between the layers. .
- Chop the leeks in to 1 inch pieces. .
- Reserve the leeks for later. .
- Drizzle olive oil over the potatoes and carrots and season liberally with salt, pepper and herbs of your choice (I used dried parsley and thyme). .
- Make sure potatoes and carrots are in a single layer, if they overlap they went crisp up as well for you. .
- Place in a 400 degree oven in the top 1/3 of the oven for 30 minutes. .
- Remove the pans from the oven, add the leeks and the minced garlic and a touch more oil if necessary, and turn the potatoes and carrots and combine with the leeks and garlic. .
- Place pans back in to the oven and continue to roast for an additional 25-30 minutes until it is as cooked through and browned and crispy as you prefer. .
- *I used one metal roasting pan and one ceramic casserole pan and the potatoes and carrots browned faster and nicer in the metal pan. .
- **making sure the potatoes and vegetables are dry before adding to the pan and drizzling with oil will help them to crisp up better. .
Nutrition Facts : Calories 306.1, Fat 0.6, SaturatedFat 0.1, Sodium 114.3, Carbohydrate 69.8, Fiber 11.1, Sugar 8.8, Protein 7.8
SAUTEED CARROTS AND LEEKS
A side to use when you have lots of carrots and leeks to use up from the garden. Wife likes it and so do the kids.
Provided by mcgerm
Categories Side Dish Vegetables Carrots
Time 35m
Yield 6
Number Of Ingredients 8
Steps:
- Combine leeks, carrots, chicken broth, butter, sugar, thyme, salt, and pepper in a skillet; bring to a boil. Reduce heat and simmer until liquid evaporates, about 15 minutes. Cook and stir mixture until leeks and carrots are lightly browned, 2 to 3 minutes.
Nutrition Facts : Calories 77.2 calories, Carbohydrate 10.3 g, Cholesterol 10.2 mg, Fat 4 g, Fiber 1.7 g, Protein 0.9 g, SaturatedFat 2.5 g, Sodium 221.3 mg, Sugar 5.2 g
BAKED POTATOES, LEEKS AND CARROTS
A very simple vegetable dish, great with any kind of meat or fish. Adapted from the Silver Spoon book of Italian cooking. A food processor makes this dish quite quick to prepare.
Provided by Sackville
Categories Potato
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Heat the oven to 180 C or 350°F.
- Brush a dish with oil (earthenware is recommended) and mix the potatoes, carrots and leeks in the dish along with the parsley or basil, salt and pepper.
- Spread evenly in the dish, cover with foil and bake for 60 minutes or until vegetables are tender.
- Remove the foil, sprinkle with cheese and return to the oven until the cheese melts.
- Serve hot straight from the dish.
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.
QUINOA SALAD WITH ROASTED CARROTS AND FRIZZLED LEEKS
This quinoa salad, filled with soft roasted carrots, currants and a pomegranate molasses-spiked dressing, makes enough to feed a crowd, though you can easily halve the recipe for a smaller group. You can make it with any color quinoa you come across - it comes in shades of tan (called white), rusty red and brownish black. Just don't mix them together in one pot because they all have slightly different cooking times. As for the pomegranate molasses, it's available in specialty shops and online, but if you don't have it, substitute a good quality balsamic vinegar spiked with a little honey if you like. You can toss together the quinoa, dressing and carrots the day before serving, but don't add the arugula until the last minute to keep it as fresh and crisp as possible.
Provided by Melissa Clark
Categories dinner, lunch, salads and dressings, main course, side dish
Time 1h15m
Yield 10 servings
Number Of Ingredients 9
Steps:
- Cut leek in half lengthwise and rinse away any grit. Slice thinly. In a small skillet over medium heat, warm 1/4 inch olive oil. Add a handful of leeks and fry until golden brown, 15 to 30 seconds. Remove with a slotted spoon and transfer to a paper-towel-lined plate. Sprinkle lightly with salt. Repeat with remaining leeks.
- In a small bowl, whisk together lemon juice, molasses, 1 teaspoon salt and a large pinch of pepper. Whisk in 3/4 cup oil.
- Heat oven to 425 degrees. Toss carrots with 2 tablespoons oil, 1 teaspoon salt and some pepper. Spread on one or two large baking sheets so they fit in one layer. Roast carrots, tossing occasionally, until tender and golden brown, 30 to 35 minutes.
- While carrots roast, bring a large pot of salted water to a boil. Add quinoa and cook until tender, 10 to 12 minutes. Drain.
- In a large bowl, toss warm quinoa with currants. Add carrots and half the dressing and toss well. Taste and add dressing or salt (or both) if needed.
- In a separate bowl, toss arugula with enough dressing to lightly coat. (Leftover dressing will last for five days stored in the refrigerator.) Spread arugula on a serving platter. Top with quinoa and the frizzled leeks. Drizzle with more pomegranate molasses and a little olive oil before serving.
Nutrition Facts : @context http, Calories 213, UnsaturatedFat 2 grams, Carbohydrate 42 grams, Fat 3 grams, Fiber 6 grams, Protein 7 grams, SaturatedFat 0 grams, Sodium 389 milligrams, Sugar 12 grams
ROASTED ROOT VEGETABLES AND LEEKS
Mint invigorates roasted root vegetables like potatoes, carrots, leeks, and celery root, which is also known as celeriac, in this colorful side dish.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Time 1h5m
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees with racks in upper and lower thirds. On a rimmed baking sheet, toss vegetables with oil. Season with salt and pepper. Transfer half of vegetables to another rimmed baking sheet. Spread vegetables in a single layer.
- Roast, rotating baking sheets from top to bottom and front to back halfway through, until vegetables are tender and golden brown in spots, 50 to 60 minutes. Transfer to a platter and toss with vinegar. Sprinkle with mint and serve.
SMOKY LENTIL STEW WITH LEEKS AND POTATOES
Rustic with deep flavor, this stew improves after a day in the fridge. Make the whole recipe, and eat it over several days - or freeze it for later. If you can't get small Spanish Pardina lentils or French lentilles du Puy, use any size green or brown lentil. (Carnivores may want to add chorizo or jamón.) The stew is rather brothy at first, but thickens upon sitting. Thin with a little water when reheating, as necessary. For optimum results, be sure to use fruity, zesty-tasting extra virgin olive oil - it really makes a difference.
Provided by David Tanis
Categories dinner, soups and stews, main course
Time 1h
Yield 6 servings
Number Of Ingredients 14
Steps:
- Rinse lentils. Put them in a Dutch oven or large, heavy-bottomed pot and add 8 cups water. Pin a bay leaf to each onion half using a whole clove and add to the pot. Bring to a boil over high heat, add a large pinch of salt, then reduce heat to a simmer. Cook with lid ajar for about 30 minutes, until soft. Turn off heat.
- Meanwhile, bring a medium pot of salted water to boil, and cook the potato slices until just done, about 10 minutes, then drain and spread out on a baking sheet to cool.
- Put 3 tablespoons olive oil in a large skillet over medium-high heat. When the oil is wavy, add leeks and stir to coat. Season with salt and pepper. Let leeks cook briskly, stirring frequently until soft but still bright green, about 5 to 8 minutes. Turn heat to medium, stir in chopped garlic, thyme, pimentón and cayenne.
- Add saffron and soaking water, the chopped tomato and vinegar. Turn heat to high and let everything simmer for a few minutes. Pour contents of skillet into Dutch oven with lentils. Add the reserved potatoes.
- Bring to a boil, then reduce to a simmer. Cook covered with lid ajar for about 10 minutes. Taste and adjust seasoning, then cook for 10 more minutes. The lentils will be quite soft and the potatoes will start to break. Discard onion and thyme sprig.
- Finish with a drizzle of extra-virgin olive oil and chopped parsley, if you wish.
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.
More about "roasted carrots and leeks recipes"
ROASTED CARROTS AND LEEKS RECIPE - DISHCUSS.COM
From dishcuss.com
ROASTED CARROTS AND LEEKS - FORK IN THE ROAD
From forkintheroad.co
EASY MASHED CARROTS AND LEEKS RECIPE / VIDEO - EAT SIMPLE FOOD
From eatsimplefood.com
FENNEL, CARROT, AND LEEK GRATIN RECIPE | THE KITCHN
From thekitchn.com
ROASTED CARROT AND LEEK PUREE | KITCHEN RECIPES - RECETAS DE …
From lasrecetascocina.com
OVEN ROASTED BALSAMIC CARROTS & LEEKS - FRIENDLYFOOD.CA
From friendlyfood.ca
CARROT AND PARSNIP DAUPHINOISE RECIPE | TESCO REAL FOOD
From realfood.tesco.com
15 EASY RISOTTO RECIPES FOR A CREAMY, COMFORTING MEAL - THE …
From thepioneerwoman.com
OVEN ROASTED VEGETABLES (CARROTS, LEEKS, BROCCOLI PARSNIPS, …
From recipes.sparkpeople.com
ROASTED CARROTS & SOFT LEEKS - TASTEFULLY GRACE
From tastefullygrace.com
ROASTED CARROTS AND LEEKS RECIPE | CDKITCHEN.COM
From cdkitchen.com
ROASTED LEEKS AND CARROTS | DINNER RECIPES | GOODTO
From goodto.com
CURRIED ROASTED PUMPKIN AND LENTIL SOUP RECIPE - YAHOO SPORTS
From ca.sports.yahoo.com
BRAISED LEEKS AND CARROTS - GARLIC & ZEST
From garlicandzest.com
BONE UP ON THESE NUTRITIOUS AND DELICIOUS POUCHES OF GOODNESS
From irishtimes.com
LENTIL SOUP WITH ROASTED LEEKS AND CARROTS – LOVETHATSAUCE
From lovethatsauce.com
SIMPLE ROASTED CARROTS AND SOFT LEEKS RECIPE - YOUTUBE
From youtube.com
ROASTED LEEKS WITH OLIVE OIL AND PARMESAN - HEALTHY RECIPES BLOG
From healthyrecipesblogs.com
ROASTED TURNIPS WITH CARROTS AND LEEKS RECIPE - PREMEDITATED …
From premeditatedleftovers.com
You'll also love