Sauteed Carrots And Leeks Recipes

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.

BUTTER-BRAISED CARROTS AND LEEKS

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.

CARROTS AND LEEKS

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.

BALSAMIC CARAMELIZED LEEKS, CARROTS, AND CELERY

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.

SAUTEED LEEKS AND CARROTS

Steps:

• Heat the oil and wine in a wide skillet.
• Add the leeks and carrots, cover, and cook over medium-low heat, for about 8 to 10 minutes, or until tender-crisp.
• Uncover and sauté, stirring frequently, until the leeks and carrots begin to turn golden.
• Stir in the nutmeg, if desired, season with salt and pepper, and serve.

CARROT, LEEK AND TURNIP SAUTE

Steps:

• Melt olive oil and butter in a large skillet over medium-low heat.
• Stir in leeks, turnips, and carrots. Cook one minute then salt to taste. Cover. Cook on medium low heat for another 5 minutes, stirring occassionally.
• Uncover and continue cooking for 25 minutes. Vegetables will reduce and soften quite a bit.
• Reduce heat to low and continue to cook for 5 minutes.
• Remove from heat and stir in parsley, basil (or tarragon).
• Serve warm. Great reheated.

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.

SAUTEED CARROTS AND LEEKS

Steps:

• Cook carrots in boiling salted water until tender (about 3 minutes).
• Using a large skilled, cook Leeks in hot butter 3 to 5 minutes.
• Add carrots to leeks, season and serve hot.