Braised Spring Carrots And Leeks With Tarragon Food

BUTTER-BRAISED CARROTS AND LEEKS

Butter-Braised Carrots and Leeks image

Provided by Food Network Kitchen

Time 35m

Yield 8 servings

Number Of Ingredients 9

Ingredients

6 bunches baby rainbow carrots (3 pounds with tops)
2 large leeks, halved lengthwise and cut into 1 1/2-inch pieces
5 tablespoons unsalted butter
Kosher salt
1 teaspoon finely grated lemon zest
1/2 teaspoon freshly grated nutmeg
Freshly ground pepper
1/2 cup chopped mixed fresh herbs (such as tarragon, chives, mint, parsley and/or basil)
1 tablespoon fresh lemon juice

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

Braised Spring Carrots and Leeks With Tarragon image

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

Ingredients

2 tablespoons extra virgin olive oil
1 pound leeks or (preferably) baby leeks, white and light green part only, root ends cut away, halved lengthwise, cleaned and sliced
2 garlic cloves, minced
1 pound carrots, peeled, halved or quartered lengthwise if thick, then cut in 2-inch lengths
1/2 cup water
Salt to taste
2 teaspoons fresh lemon juice
1 tablespoon chopped fresh tarragon

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

BRAISED LEEKS WITH GARLIC

Braised Leeks with Garlic image

Found this recipe in a book called Cook right for your type (about food for different blood groups). Sounded so interesting and is very delicious

Provided by Sarah

Categories Vegetable

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 4

Ingredients

4 leeks, washed well and sliced thinly
6 cloves garlic, peeled and sliced paper thin
2 carrots, peeled and sliced thinly
2 tablespoons olive oil, more if needed

Steps:

Heat oil in a skillet.
Add garlic and heat slowly until it begins to flavor oil, about 2 minutes.
Add leeks and carrots, tossing gently to coat with oil and garlic.
Add 2TB water, reduce heat, cover, and cook about 20minutes until leeks and carrots are soft.
Remove lid, increase heat, and stir vegetable mix until thoroughly cooked, and most of the moisture is removed.
Serve hot as an interesting side dish.

Nutrition Facts : Calories 133.2, Fat 7.1, SaturatedFat 1, Sodium 39.7, Carbohydrate 17, Fiber 2.5, Sugar 4.9, Protein 1.9

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