Potatoes Leeks And Carrots In Parchment Recipes

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POTATOES, LEEKS, AND CARROTS IN PARCHMENT



Potatoes, Leeks, and Carrots in Parchment image

When cooking in parchment, choose vegetables with similar cooking times so they'll be ready all at once. Feel free to add fresh herbs or lemon, orange, or lime zest for added flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 35m

Number Of Ingredients 6

3/4 pound small new potatoes, halved or quartered if large
2 medium leeks (white parts only), halved lengthwise, rinsed well, and cut into 3-inch pieces
1/2 pound small carrots, halved crosswise if long, or large carrots, cut into thin 3-inch sticks
10 sprigs thyme
1 tablespoon unsalted butter (optional), cut into small pieces
Coarse salt and ground pepper

Steps:

  • Preheat oven to 400 degrees. Place potatoes, leeks, carrots, thyme, and butter (if using) in center of a 24-inch-long piece of parchment. Season with salt and pepper. Fold into a twist or envelope shape.
  • Place packet on a rimmed baking sheet and bake until packet is puffed up and potatoes are tender, 25 to 30 minutes.

Nutrition Facts : Calories 117 g, Fiber 4 g, Protein 3 g

POTATOES, LEEKS, AND CARROTS IN PARCHMENT



Potatoes, Leeks, and Carrots in Parchment image

Categories     Potato     Bake     Leek     Carrot

Yield serves 4

Number Of Ingredients 6

3/4 pound small potatoes, scrubbed and halved or quartered
2 medium leeks, white parts only, halved lengthwise, cut into 3-inch pieces, and washed well and dried
8 ounces small carrots, halved crosswise if long, or large carrots, cut into thin 3-inch sticks
10 sprigs thyme
1 tablespoon unsalted butter (optional), cut into small pieces
Coarse salt and ground pepper

Steps:

  • Preheat oven to 400°F. Place potatoes, leeks, carrots, thyme, and butter (if using) in center of a 24-inch-long piece of parchment. Season with salt and pepper. Fold into a "twist" or "envelope" shape (page 19).
  • Place packet on a rimmed baking sheet and bake until packet is puffed up and potatoes are tender, 25 to 30 minutes.
  • nutrition information
  • Per Serving (without butter)
  • Calories: 117
  • Fat: 0.4g (0.1g Saturated Fat)
  • Protein: 3g
  • Carbohydrates: 26.8g
  • Fiber: 4.3g

LEEK AND POTATO CASSEROLE



Leek and Potato Casserole image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 1h45m

Yield 6 to 8 servings

Number Of Ingredients 11

2 tablespoons butter, plus more for the dish
2 leeks, halved, thinly sliced and soaked in cold water for 30 minutes
3 sprigs fresh thyme, leaves picked
Kosher salt and freshly ground black pepper
2 pounds Yukon gold potatoes
8 ounces cream cheese, softened
1/2 cup heavy cream
1/2 cup chicken stock
2 cloves garlic, minced
1/4 teaspoon paprika
1 1/2 cups grated fontina cheese

Steps:

  • Preheat the oven to 350 degrees F. Butter an oval baking dish. Drain the leeks and rinse.
  • In a large skillet, melt the butter over medium heat. Add the leeks and thyme, season with salt and pepper and cook, stirring, until the leeks are softened and golden, 5 to 7 minutes.
  • Peel and slice the potatoes into very thin rounds. Sprinkle with salt and pepper. Layer half of the potatoes in the buttered dish, then layer half of the cooked leeks over the potatoes. Repeat the layers.
  • Return the skillet to medium heat and add the cream cheese, cream, chicken stock and garlic. Stir together, scraping up any brown bits from the bottom of the skillet. Sprinkle with the paprika and some salt and pepper. Bring to a boil, lower to a simmer and simmer for about 5 minutes so the cheese melts. Pour the cream mixture over the leeks and potatoes and top with the grated cheese.
  • Cover with foil and transfer to the oven. Bake for 40 minutes, then remove the foil and continue baking until the cheese is bubbly and golden, 15 to 20 minutes more. Allow to cool slightly before serving.

POTATOES AND LEEKS



Potatoes and Leeks image

Provided by Food Network

Categories     side-dish

Time 45m

Yield 1 serving with leftovers

Number Of Ingredients 4

4 small new potatoes
1 cup thinly sliced celery
1 cup sliced leeks
1 1/2 cups chicken stock

Steps:

  • Peel and halve the potatoes. Place them in a baking dish. Scatter over the celery, leeks and a liberal sprinkling of black pepper. Cover with chicken stock, adding additional stock or water if necessary.
  • Bake in a preheated 425 degree oven for about 30 minutes or until the potatoes are cooked through., basting occasionally and ading water if needed. Remove the pan from the oven and taste the sauce. Season with salt and pepper. If the sauce is watery, pour it into a suacepan and rapidly boil it down until it has the intensity of flavor you prefer.
  • Serve with pork cutlet. Nape sauce over pork and vegetables
  • ;
  • Puree every 1 1/4 cups of leftover vegetable and stock mixture with 1/4 cup low fat yogurt. If you have less vegetables and stock, adjust the amount of yogurt acordingly. Add a pinch of cayenne pepper and salt to taste. chill before serving with a garnish of chopped chives for scallion greens.

BAKED POTATOES, LEEKS AND CARROTS



Baked Potatoes, Leeks and Carrots image

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

400 g potatoes, peeled and thinly sliced
300 g leeks or 300 g onions, thinly sliced
200 g carrots, peeled and thinly sliced
6 fresh basil leaves, torn or 6 fresh parsley, chopped
salt and pepper, to taste
50 g emmenthaler cheese or 50 g cheddar cheese, grated
olive oil, for brushing and drizzling

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.

CREAMY POTATO, CARROT, AND LEEK SOUP



Creamy Potato, Carrot, and Leek Soup image

Ever since a trip to Ireland in 2001 I have wanted to recreate a leek soup I enjoyed in a small village restaurant. This is what I came up with and even my husband thinks I nailed it. My kids will eat this because it is smooth and they are not turned off by any particular ingredient.

Provided by Andrea Luhman

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Potato Soup Recipes

Time 1h5m

Yield 8

Number Of Ingredients 10

2 tablespoons butter
4 leeks, chopped
4 celery stalks, chopped
4 cups chicken broth
4 cups vegetable broth
6 large potatoes, diced
5 carrots, chopped
2 teaspoons salt
1 bay leaf
1 cup heavy whipping cream

Steps:

  • Melt butter in a stock pot over medium-high heat. Cook and stir leeks and celery in butter until softened, 3 to 5 minutes. Pour chicken broth and vegetable broth into the pot; add potatoes, carrots, salt, and bay leaf.
  • Bring the mixture to a boil and cook until the potatoes and carrots are soft, about 20 minutes. Remove and discard bay leaf.
  • Blend soup with an immersion blender until smooth. Stir cream into the soup, reduce heat to medium-low, and simmer soup until thickened, about 20 minutes.

Nutrition Facts : Calories 416.1 calories, Carbohydrate 64 g, Cholesterol 50.9 mg, Fat 15 g, Fiber 9.2 g, Protein 8.6 g, SaturatedFat 8.8 g, Sodium 1413.3 mg, Sugar 8.7 g

ROASTED POTATOES, CARROTS & LEEKS



Roasted Potatoes, Carrots & Leeks image

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

2 pounds small red potatoes
1 pound fresh baby carrots
3 tablespoons butter, melted
1 tablespoon olive oil
1 teaspoon salt
1/4 teaspoon pepper
6 medium leeks (white portions only), halved lengthwise, cleaned and cut into 1-inch lengths
2 garlic cloves, minced

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 :

ROASTED POTATOES, CARROTS AND LEEKS



Roasted Potatoes, Carrots and Leeks image

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

6 -8 potatoes
1 lb baby carrots
1 leek
olive oil
2 teaspoons garlic, minced or
1 teaspoon garlic powder
2 teaspoons dried parsley
1 1/2-2 teaspoons dried thyme
salt and pepper

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

MASHED POTATOES WITH CARROTS AND LEEKS



Mashed Potatoes with Carrots and Leeks image

Categories     Potato     Vegetable     Side     Sauté     Christmas     Thanksgiving     Vegetarian     Quick & Easy     Leek     Carrot     Winter     Boil     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 7

1 leek (white and pale green parts only), coarsely chopped
2 lb potatoes, preferably Yukon Gold or russet (baking) potatoes
2 carrots, cut into 1/2-inch chunks
1/2 stick (1/4 cup) unsalted butter
3/4 cup whole milk
3/4 teaspoon salt
1/4 teaspoon black pepper

Steps:

  • Wash chopped leek well in a bowl of cold water, then lift out and drain well.
  • Peel potatoes and cut into 2-inch pieces. Cover with cold water in a 3- to 4-quart saucepan. Bring to a boil, then reduce heat and simmer, uncovered, until potatoes are tender, about 18 minutes. Drain and return to saucepan.
  • While potatoes are simmering, cook carrots in a 1- to 1 1/2-quart saucepan of boiling salted water until just tender, 5 to 6 minutes, then drain. Cook leek in butter in a 10-inch skillet over moderately low heat, stirring occasionally, until very tender, about 6 minutes. Add milk, salt, and pepper and simmer, stirring, 2 minutes.
  • Add leek mixture to potatoes and coarsely mash with a potato masher, then stir in carrots.

SCALLOPED POTATOES WITH LEEKS



Scalloped Potatoes with Leeks image

Scalloped potatoes with sautéed leeks can be assembled a day in advance in a casserole that travels from refrigerator to oven to table.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 9

2 tablespoons unsalted butter, plus more for baking dish
2 leeks, trimmed, thinly sliced, and rinsed well (about 1 cup)
6 russet potatoes (2 1/2 pounds), peeled and thinly sliced
1/2 teaspoon coarse salt
1/8 teaspoon freshly grated nutmeg
Freshly ground pepper, to taste
8 ounces Gruyere cheese, shredded (about 3 cups)
1 cup heavy cream
1 cup homemade or low-sodium store-bought chicken stock

Steps:

  • Preheat oven to 350 degrees. Butter a 12-cup baking dish. Melt butter in a skillet over medium heat. Add leeks, and cook until translucent, 3 to 4 minutes.
  • Arrange 1/3 of the potatoes in dish, slightly overlapping slices. Sprinkle with 1/2 of the salt, 1/2 of the nutmeg, and pepper, followed by 1/2 of the leeks and 1/3 of the cheese. Repeat. Top with remaining potatoes in a spiral. Sprinkle with remaining cheese. Combine cream and stock. Pour over cheese and potatoes. Cover with parchment and foil. (Mixture can be refrigerated overnight.)
  • Bake for 30 minutes. Increase temperature to 425 degrees, uncover, and cook until top is golden brown and potatoes are tender, about 45 minutes. Let rest for 15 to 30 minutes before serving.

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