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.
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.
CHICKEN STEW WITH CARROTS AND LEEKS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h20m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Sprinkle the chicken with salt and pepper. Heat a large deep skillet or Dutch oven over medium-high heat with the EVOO. Brown the chicken in batches, and remove to a plate.
- Add the ham to brown, then remove to a plate. Reduce the heat a bit, add the butter and when it foams, add the carrots, bay leaf and some salt and pepper. Cook partially covered for 5 minutes. Add the wine to deglaze the pan, then add in the garlic and leeks, cook for 2 minutes. Add the stock, then return the chicken and ham to the pot. Simmer partially covered to cook through and combine flavors, 30 minutes.
- Cool completely and store in the refrigerator for a make-ahead meal.
- To serve, reheat over medium heat, stir in the herbs and lemon juice. Pass bread at table.
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
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
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
BROWN RICE WITH CARROTS AND LEEKS
This is a very simple, comforting pilaf. In addition to flavonoids and vitamins, the carrots and leeks bring lots of sweet flavor that is beautifully complemented by a final spritz of lemon juice.
Provided by Martha Rose Shulman
Categories side dish
Time 1h
Yield Serves four
Number Of Ingredients 8
Steps:
- Heat the olive oil over a medium-sized, heavy skillet or saucepan, and add the leeks and carrots. Cook, stirring, until the leeks are tender and translucent and the carrots have softened slightly, about five minutes. Add the garlic and salt to taste. Cook, stirring, until the garlic smells fragrant, about a minute. Add the rice and about 1/2 teaspoon salt, and stir to coat the grains with olive oil. Add the water, and bring to a boil. Reduce the heat, cover and simmer over low heat until the rice is tender, about 45 minutes. Remove from the heat, and do not remove the cover for 10 minutes. Then stir in the lemon juice, and taste and adjust salt. Serve hot or warm.
Nutrition Facts : @context http, Calories 328, UnsaturatedFat 7 grams, Carbohydrate 59 grams, Fat 9 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 890 milligrams, Sugar 7 grams
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 :
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.
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.
GLAZED CARROTS AND LEEKS
From Woman's World Magazine, March 17, 2008. Remember, leeks can be sandy, so sak the cut pieces in water to thoroughly remove any sand.
Provided by JackieOhNo
Categories Vegetable
Time 35m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- In large nonstick skillet, melt butter with sugar, thyme, salt and pepper over medium heat. Add carrots, leeks and 1/4 cup water; cover and cook, stirring once, 10 minutes. Uncover; cook, stirring occasionally, until vegetables are tender and glazed, 6-7 minutes.
Nutrition Facts : Calories 131.7, Fat 4.7, SaturatedFat 2.8, Cholesterol 11.4, Sodium 270.4, Carbohydrate 22.5, Fiber 3.9, Sugar 13.4, Protein 1.6
SKILLET CHICKEN WITH LEEKS AND CARROTS
We've adapted a fall favorite, roast chicken, for the warmer months by using bone-in breasts to cut the cooking time in half. Baked on a bed of leeks, carrots, and bread cubes that soak up the meat's flavorful juices, this one-pan meal is worthy of a special occasion.
Provided by Greg Lofts
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 1h
Number Of Ingredients 10
Steps:
- Preheat oven to 450°F. Pat chicken dry; season generously with salt and pepper. Heat a large, heavy ovenproof skillet (such as cast iron) over medium-high. Add butter and 1 tablespoon oil. When butter melts and foam subsides, add chicken, skin-sides down. Cook, undisturbed, until skin lifts easily from skillet and forms a golden-brown crust, about 5 minutes. Transfer to a plate, skin-sides up.
- Add leeks, carrots, bread cubes, garlic, lemon zest, and remaining 2 tablespoons oil to skillet, stirring to evenly coat; season with salt and pepper. Return chicken and any accumulated juices to skillet, arranging breasts on top of vegetables in a single layer, skin-sides up.
- Roast until a thermometer inserted into thickest part of breasts reads 160°F, 25 to 30 minutes. Transfer chicken to a plate and loosely cover to keep warm. Stir mint into skillet; return to oven. Roast until vegetables are tender and golden and bread turns crisp, 10 to 12 minutes. Stir 1 1/2 tablespoons lemon juice into vegetable mixture and sprinkle with more mint leaves. Drizzle remaining 1 1/2 tablespoons lemon juice over rested chicken. Carve chicken; serve with vegetable mixture.
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
More about "carrots and leeks recipes"
ROASTED CARROTS AND LEEKS RECIPE | CDKITCHEN.COM
From cdkitchen.com
BRAISED CARROTS WITH LEEKS - KAREN'S KITCHEN STORIES
From karenskitchenstories.com
LEEK SALAD WITH APPLES AND CARROTS | THE NEW BAGUETTE
From thenewbaguette.com
ROASTED CHICKEN, LEEKS & CARROTS - THIS LITTLE ITALIAN
From thislittleitalian.com
CREAMY CARROT LEEK RISOTTO | ELEGANT & EASY! - FORK IN THE KITCHEN
From forkinthekitchen.com
CARROT AND LEEK SOUP | RECIPES | DELIA ONLINE
From deliaonline.com
CARROT AND LEEK SOUP | LUNCH RECIPES | GOODTO
From goodto.com
BRAISED PORK CHOPS WITH LEEKS & CARROTS - JO'S KITCHEN LARDER
From joskitchenlarder.com
50 HEALTHY CARROT RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
CREAMY CHICKEN WITH BRAISED LEEKS & CARROTS RECIPE | DRIZZLE AND DIP
From drizzleanddip.com
HEALTHY HOMEMADE CARROT AND LEEK SOUP RECIPE
From dobbernationloves.com
EASY TURKISH-STYLE LEEKS RECIPE IN OLIVE OIL
From themediterraneandish.com
10 BEST CARROT BROCCOLI LEEK RECIPES | YUMMLY
From yummly.com
EASY MASHED CARROTS AND BUTTERY LEEKS RECIPE / VIDEO - EAT …
From eatsimplefood.com
ROASTED CARROTS AND LEEKS - FORK IN THE ROAD
From forkintheroad.co
ZEYTINYAğLı PıRASA (TURKISH BRAISED LEEKS AND CARROTS) RECIPE
From thespruceeats.com
ROASTED CARROTS & SOFT LEEKS - TASTEFULLY GRACE
From tastefullygrace.com
RECIPES CARROTS AND LEEKS WITH FRESH MINT | SOSCUISINE
From soscuisine.com
15 LEEK RECIPES THAT YOU WILL WANT TO COOK RIGHT NOW
From cookingchew.com
POTATO, CARROT AND LEEK STEW - BOSSKITCHEN.COM
From bosskitchen.com
FENNEL, CARROT, AND LEEK GRATIN RECIPE | KITCHN
From thekitchn.com
CARROT WITH LEEK - 55 RECIPES - PETITCHEF
From en.petitchef.com
HONEY GINGERED CARROTS & LEEKS RECIPE | LAND O’LAKES
From landolakes.com
ROASTED CARROTS AND LEEKS - NO COOKING TODAY
From nocookingtoday.com
10 BEST LEEK CARROT CELERY SOUP RECIPES | YUMMLY
From yummly.com
CARROT AND LEEK QUESADILLAS RECIPE - PHOEBE LAPINE | FOOD & WINE
From foodandwine.com
CONFIT OF LEEKS AND BABY CARROTS RECIPE - FOOD NEWS
From foodnewsnews.com
LEEK, CARROT AND POTATO GRATIN – A PERFECT SIDE DISH
From gettystewart.com
CARROT POTATO AND LEEK CASSEROLE RECIPE - RECIPES.NET
From recipes.net
COD BAKED IN FOIL WITH LEEKS AND CARROTS RECIPE - TODAY
From today.com
LEEKS AND CARROTS RECIPE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
CARROT AND LEEK GRATIN RECIPE FROM KERRY DUNNINGTON
From bestoflifemag.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love