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.
ROASTED CARROTS AND LEEKS RECIPE
Roasted Carrots and Leeks, a super easy (and flavorful!) sheet pan roasted vegetable recipe with only 5 ingredients and ready in 30 minutes.
Provided by Kristina Todini, RDN
Categories Salads + Side Dishes
Time 30m
Number Of Ingredients 5
Steps:
- Preheat the oven: Preheat the oven to 400 degrees (200 C)
- Prep vegetables: Wash carrots and leeks and remove stems. Slice the white parts of leeks, stopping just before reaching the harder green parts. Cut carrots diagonally into pieces that are similar in size to the leeks(for easier eating).
- Roast vegetables: Arrange the vegetables on a baking sheet and drizzle with olive oil, tossing to completely cover with oil and sprinkle with salt, pepper, and herbs. Place sheet pan in the oven and roast for 35 minutes, stirring every 10-15 minutes to roast on all sides.
- Serve vegetables: Remove pan from oven, arrange vegetables on a plate and serve as a side dish or as a salad topping.
Nutrition Facts : ServingSize 1 serving, Calories 178 kcal, Carbohydrate 27 g, Fat 8 g, SaturatedFat 1 g, Sodium 111 mg, Sugar 10 g, Protein 3 g, Fiber 5 g, UnsaturatedFat 6 g
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.
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
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 :
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.
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
SAUTEED LEEKS AND CARROTS
From The Vegetarian 5-Ingredient Gourmet, by Nava Atlas. Leeks and carrots both have a natural sweetness that mingles nicely. This is a mild and pleasant side dish, good with pasta, potatoes, and soy dishes. We loved this dish.
Provided by Dancer
Categories Onions
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Heat the oil and wine in a wide skillet.
- Add the leeks and carrots, cover, and cook over medium-low heat, for about 8 to 10 minutes, or until tender-crisp.
- Uncover and sauté, stirring frequently, until the leeks and carrots begin to turn golden.
- Stir in the nutmeg, if desired, season with salt and pepper, and serve.
CARROT LEEK SOUP
The vegetables in this pretty golden soup are pureed, so you can disguise them from picky eaters! Filled with vitamins, this is a filling meal in itself.
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 10 servings.
Number Of Ingredients 7
Steps:
- In a large saucepan, saute leek in margarine until tender. Add carrots, potatoes and broth; bring to a boil. Reduce heat; cover and simmer until vegetables are tender. Cool to room temperature. , Remove vegetables with a slotted spoon to a blender or food processor. Add enough cooking liquid to cover; blend until smooth. Return to pan. Stir in milk and pepper; heat through.
Nutrition Facts : Calories 89 calories, Fat 2g fat (0 saturated fat), Cholesterol 4mg cholesterol, Sodium 113mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein. Diabetic Exchanges
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.
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