Braised Leeks with Carrots
| Published: 25th June 2007 11:50 |
Sweet carrots and Leeks go well together and are delicious finished with a little chopped mint or chervil. This is an easy accompaniment to roast lamb or chicken.
Braised Leeks with Carrots
- Serves: 4-6
- Preparation Time: 15 Minutes
- Cooking Time: 35 Minutes
Ingredients
5 tbsp Butter or Olive oil
675g / 1 ½ lb Carrots sliced into 1 inch chunks
675g / 1 ½ lb Leeks sliced into 1 inch chunks
2 Fresh bay leaves
5 tbsp water
120ml / 1 glass of white wine
2 tbsp Chopped mint or chervil
Sea salt and ground black pepper
Method
1. Heat the oil or butter in a pan and cook the carrots and leeks gently for 4-5 minutes.
2. Add the bay leaves, seasoning, white wine and water to the pan. Bring to the boil, cover and cook for 10-15minutes until the carrots and leeks are tender. Uncover and allow some of the cooking juices to evaporate until vegetables look glazed.
3. Serve sprinkled with the chopped herb.
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