Confit Of Leeks And Baby Carrots Recipes

SAUTEED CARROTS AND LEEKS

Sauteed Carrots and Leeks image

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

Ingredients

2 leeks, finely chopped
4 carrots, finely chopped
⅓ cup chicken broth
2 tablespoons butter
1 tablespoon white sugar
½ teaspoon dried thyme
½ teaspoon kosher salt
⅛ teaspoon ground black pepper

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

CONFIT OF CARROT AND CUMIN

Confit Of Carrot And Cumin image

Provided by Amanda Hesser

Categories casseroles, side dish

Time 2h10m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 1/2 pounds carrots, preferably organic, trimmed and peeled (about 16 pieces)
Large pinch cumin seed
1/4 cup extra virgin olive oil
1 small clove garlic, minced
Juice of 3 oranges
Zest of an orange
Kosher salt
Cayenne pepper
2 tablespoons thinly sliced cilantro

Steps:

Preheat oven to 275 degrees. In a large casserole, combine carrots, cumin seed, olive oil, garlic, orange juice and zest. Season with salt and cayenne. Cover tightly with lid or aluminum foil.
On stove top, bring to a boil, then transfer to oven. Bake until a knife can easily be inserted into carrots, at least 2 hours. Just before serving, add cilantro.

CONFIT OF LEEKS AND BABY CARROTS

Confit of Leeks and Baby Carrots image

Leeks are sweeter than scallions and subtler than onions. I use this as a base with garlic roasted smashed potatoes for a nice steak or beef Wellington with a port reduction sauce.

Provided by Chef Russ

Categories Side Dish Vegetables Carrots

Time 51m

Yield 4

Number Of Ingredients 10

Ingredients

2 tablespoons butter
5 leeks - white and light green parts sliced, separated into rings, and rinsed
¾ pound baby carrots with tops, peeled and trimmed
¼ cup dry white wine
1 ½ cups chicken stock
1 teaspoon chopped fresh thyme
1 pinch white sugar
1 pinch freshly ground nutmeg
1 pinch salt to taste
1 pinch ground white pepper to taste

Steps:

Melt butter in a saucepan over medium heat. Add leeks; cook and stir until translucent, 5 to 10 minutes. Add carrots; cook and stir for 3 minutes. Pour in wine; cook until mostly evaporated, 3 to 5 minutes.
Stir chicken stock, thyme, sugar, nutmeg, salt, and pepper into the saucepan. Simmer, uncovered, until carrots are soft and liquid has mostly evaporated, about 30 minutes. Season with salt and pepper.

Nutrition Facts : Calories 168.2 calories, Carbohydrate 24.1 g, Cholesterol 15.5 mg, Fat 6.5 g, Fiber 4.6 g, Protein 2.6 g, SaturatedFat 3.9 g, Sodium 425.4 mg, Sugar 9 g

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