CARROT AND LEEK FRITTATA WITH TARRAGON
Tarragon enhances the sweetness of the carrots and leeks in this bright frittata.
Provided by Martha Rose Shulman
Categories breakfast, brunch, dinner, easy, weekday, main course
Time 50m
Yield Six servings
Number Of Ingredients 9
Steps:
- Heat 1 tablespoon of the oil over medium heat in a 10-inch heavy nonstick skillet. Add the carrots and leeks. Cook, stirring often, until tender, five to eight minutes. Stir in the garlic, season to taste with salt and pepper. Cook, stirring, for 30 seconds to one minute, and remove from the heat.
- Beat the eggs and milk together in a large bowl. Stir in salt to taste (about 1/2 teaspoon), pepper, the cooked carrots and leeks, and the tarragon.
- Clean and dry the pan, and return to the burner, set on medium-high. Heat the remaining tablespoon of olive oil in the skillet. Drop a bit of egg into the pan, and if it sizzles and cooks at once, the pan is ready. Pour in the egg mixture. Tilt the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with a spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking.
- Turn the heat to low, cover and cook 10 minutes, shaking the pan gently every once in a while. From time to time, remove the lid, tilt the pan and loosen the bottom of the frittata with a wooden spatula so that it doesn't burn. The bottom should turn a golden color. The eggs should be just about set; cook a few minutes longer if they're not.
- Meanwhile, heat the broiler. Uncover the pan and place under the broiler, not too close to the heat, for one to three minutes, watching very carefully to make sure the top doesn't burn (at most, it should brown very slightly and puff under the broiler). Remove from the heat, shake the pan to make sure the frittata isn't sticking, and allow it to cool for at least five minutes and for as long as 15 minutes. Loosen the edges with a wooden or plastic spatula. Carefully slide from the pan onto a large round platter. Cut into wedges or into smaller bite-size diamonds. Serve hot, warm, at room temperature or cold.
Nutrition Facts : @context http, Calories 158, UnsaturatedFat 7 grams, Carbohydrate 8 grams, Fat 10 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 3 grams, Sodium 285 milligrams, Sugar 3 grams, TransFat 0 grams
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.
BRAISED SPRING CARROTS AND LEEKS WITH TARRAGON
Serve this sweet springtime dish as a starter or side dish, or as part of a vegetarian main dish with grains.
Provided by Martha Rose Shulman
Categories easy, quick, weekday, side dish
Time 30m
Yield Serves four
Number Of Ingredients 8
Steps:
- Heat the olive oil in a medium saucepan or lidded skillet over medium heat. Add the leeks and a generous pinch of salt. Cook gently until just about tender, about three minutes. Do not allow the leeks to color. Add the garlic, and cook, stirring, until fragrant, 30 seconds to a minute. Add the carrots, water and salt to taste, and bring to a simmer. Cover and simmer 10 to 15 minutes until the carrots are tender when pierced with a knife. Stir in the lemon juice and tarragon. Taste and adjust salt. Transfer to a platter if desired, making sure to scrape out the tasty residue from the bottom of the pan with a wooden spoon or spatula. Serve hot, or allow to cool and serve at room temperature. If serving at room temperature, sprinkle with additional fresh tarragon just before serving.
Nutrition Facts : @context http, Calories 179, UnsaturatedFat 6 grams, Carbohydrate 28 grams, Fat 7 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 622 milligrams, Sugar 10 grams
TARRAGON FRITTATA
Tarragon is a very fragrant herb; many recipes call for it. It just has a way with eggs. Frittatas can be enjoyed any time of day, not just for breakfast. For the goat cheese, I like Montrachet. If your omelete making skills are a little rusty, just try your best. It will taste good anyway.
Provided by FLUFFSTER
Categories Breakfast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Whisk eggs, herbs, salt and pepper in medium bowl to blend.
- Melt 1 tablespoons butter in 9 or 10-inch diameter, nonstick skillet over medium heat.
- Add half of egg mixture to skillet and cook until very soft set, tilting skillet, running rubber spatula around edges and allowing uncooked egg portion to flow underneath, about 2 minutes.
- Sprinkle half of goat cheese over. Cover and cook until omelet is set, about 2 minutes.
- Tilt skillet and slide out omelet onto plate, folding omelet in half.
- Cover to keep warm.
- Repeat for second omelet with remaining butter, egg mixture and goat cheese.
- Serve immediately.
Nutrition Facts : Calories 150.8, Fat 12.2, SaturatedFat 5.6, Cholesterol 279.6, Sodium 421.2, Carbohydrate 1.9, Fiber 0.3, Sugar 0.5, Protein 8.5
CARROT, LEEK AND TURNIP SAUTE
Wonderful comfort food. A healthy side dish and a great alternative to potatoes. Love the color! Use your largest skillet, the volume of veggies will cook down, but it helps to start with a little room in the pan. You can also experiment with the amount of butter and olive oil. I plan on cutting it back to 1 Tablespoon of each when I make it next, I don't think anyone will notice. I'm not sure where this recipe originated, in general, if I try it at Mom's house and take the recipe home, I just refer to it as "Mom's carrot, leek, and turnip saute".
Provided by dmcpherr
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Melt olive oil and butter in a large skillet over medium-low heat.
- Stir in leeks, turnips, and carrots. Cook one minute then salt to taste. Cover. Cook on medium low heat for another 5 minutes, stirring occassionally.
- Uncover and continue cooking for 25 minutes. Vegetables will reduce and soften quite a bit.
- Reduce heat to low and continue to cook for 5 minutes.
- Remove from heat and stir in parsley, basil (or tarragon).
- Serve warm. Great reheated.
Nutrition Facts : Calories 179.1, Fat 9.9, SaturatedFat 3.5, Cholesterol 11.4, Sodium 119.1, Carbohydrate 22.3, Fiber 5, Sugar 9.1, Protein 2.5
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