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
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
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.
MAPLE-BRAISED CARROTS
Buttery, steamed carrots are a classic weeknight side dish. For this version, we've amped up the flavor using sweet maple syrup, fresh ginger, lemon and thyme, which are all cooked together in a skillet until tender and saucy.
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Trim and peel 1 1/2 pounds carrots; halve lengthwise and crosswise. Melt 2 tablespoons butter in a skillet over medium-high heat. Add 2 teaspoons grated ginger and cook 30 seconds. Add the carrots, 3 tablespoons maple syrup, 4 strips lemon zest, 2 thyme sprigs, 3/4 teaspoon kosher salt, a pinch of cayenne and 1/2 cup water; stir. Bring to a boil, then cover and simmer until tender but still saucy, 15 minutes. Discard the thyme; top with chopped chives.
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.
GLAZED CHICKEN OVER WINTER MASH
A healthy family chicken meal to keep you warm in the winter months - it's low in fat too
Provided by Gennaro Contaldo
Categories Dinner, Lunch, Main course, Supper
Time 1h
Number Of Ingredients 7
Steps:
- Put the carrots in a large saucepan of water and bring to the boil. After 10 minutes, add the leeks and boil for another 15 minutes until very tender.
- Meanwhile, preheat the grill to high. Grate the zest from the lemon and squeeze 1 tablespoon of the juice. Mix the honey, lemon zest and juice and brush half on the underside of the chicken. Put the chicken glazed side up on a foil lined baking tray and grill for 5-6 minutes. Turn over and carefully brush with the remaining honey mixture. Grill for another 5-6 minutes or until the chicken is cooked through, rolling it in the caramelised honey on the tray so it gets a lovely golden glaze.
- Drain and roughly mash the carrots and leeks. Season, then stir in the watercress until it has wilted. Serve the chicken on a bed of mash with lemon wedges on the side.
Nutrition Facts : Calories 238 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 36 grams protein, Sodium 0.32 milligram of sodium
GLAZED CARROTS
Bring some excitement to dinnertime with Glazed Carrots! These tasty Glazed Carrots are dressed up with balsamic, brown sugar, butter and parsley.
Provided by My Food and Family
Categories Home
Time 25m
Yield 8 servings, 1/2 cup each
Number Of Ingredients 5
Steps:
- Cook carrots in boiling water in large saucepan on medium heat 4 to 6 min. or until crisp-tender. Meanwhile, cook dressing, sugar and butter in small saucepan on low heat 3 to 5 min. or until thickened, stirring occasionally.
- Drain carrots; return to saucepan. Add sauce; stir. Cook 2 to 3 min. or until carrots are heated through and evenly coated with sauce.
- Sprinkle with parsley.
Nutrition Facts : Calories 80, Fat 3.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 5 mg, Sodium 140 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 1 g
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.
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.
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
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
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