Roast Carrots Leeks And Parsley With Champignon Sauce Food

SAUTEED CARROTS AND LEEKS

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.

ROASTED CARROTS AND LEEKS

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

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.

LEEKS AND CARROTS IN CHARDONNAY CREAM SAUCE

Steps:

• Using bacon drippings, sauté leeks, carrots and rosemary until leeks are opaque. About 15 minute.
• Deglaze pan with half of the wine and simmer until reduced and cooked into the leeks(about 10 minutes).
• Add the cream and simmer, covered, until leeks and carrots are tender.
• Add the remaining wine and bacon that had been set aside and simmer until reduced to desired consistency and tenderness.
• This takes me about 20 minutes as we like our leeks really tender, but the carrots turn out al-dente.
• **NOTE: If you prefer carrots that are softer, then parboil them prior to sautéing.
• The timing is an estimate as I really wasn't planning on posting this, but after we ate it I figured it deserved a place on here :-). ENJOY!

BAKED POTATOES, LEEKS AND CARROTS

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.

ROASTED PARMESAN CARROTS

Steps:

• Preheat oven to 450°. Cut carrots crosswise in half and then lengthwise into 1/2-in.-thick sticks. Toss carrots with oil, salt, pepper and thyme; spread evenly in a greased 15x10x1-in. baking pan., Roast until tender and lightly browned, stirring once, 12-15 minutes. Toss with cheese.

ROASTED POTATOES, CARROTS AND LEEKS

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. .

ROAST CARROTS, LEEKS AND PARSLEY WITH CHAMPIGNON SAUCE

Steps:

• Preheat oven to 375°F. Coat carrots in olive oil and cook, covered for 35 minutes. Remove cover and cook for 30-40 more minutes, or until lightly browned. Remove from oven and let cool, then chop up finely. Heat 1 tablespoon butter over medium heat. Add mushroom stem butts, and cook for 1 minute. Add mushroom heads, leeks and garlic, stirring occasionally for 8 minutes. If pan sticks, add a splash of vermouth to deglaze. Stir in thyme, then pour in vermouth and drop flame to very low, scrape up any fond (sticky brown stuff) from the bottom of the pan. Pour contents into a bowl after a few minutes when the alcohol is cooked off. You might want to cook the pasta at the same time if you haven't already. Heat 1 tablespoon butter until melted over a medium low heat. Gradually add 2 tablespoons of flour, whisking constantly, about 2 to 3 minutes. Slowly pour in milk, and keep whisking for about 5 minutes more, but lower flame if it starts to boil. Add mushroom and leak sauce, carrots and jack cheese. Stir until jack is melted. Add whipping cream, chicken stock, romano cheese and parsley. Pour sauce over noodles, top with parsley to garnish and indulge.