Best 20 Leeks And Carrots Recipes

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.

CHINESE-STYLE STIR-FRIED BROCCOLI, CARROTS AND LEEKS

Steps:

• Trim the broccoli, discarding thick stems and leaves. Cut into flowerets. Slice carrots and leeks thinly.
• In a wok or large saute pan, heat the peanut oil. Add minced garlic and ginger and stir-fry briefly to flavor the oil. Add broccoli, carrots and leeks and toss briefly to mix well. Add chicken broth, cover and cook for 3 minutes over medium heat. Remove cover, raise heat, and cook, stirring constantly, for 5 minutes, until vegetables are tender.
• While vegetables are cooking, toast sesame seeds in a separate saute pan until they are golden brown. Set aside.
• When vegetables are done, add soy sauce and mix well. Remove from heat, turn into a warm serving bowl and sprinkle with sesame seeds and sesame oil. Serve immediately.

MASHED POTATOES WITH CARROTS AND LEEKS

Steps:

• Wash chopped leek well in a bowl of cold water, then lift out and drain well.
• Peel potatoes and cut into 2-inch pieces. Cover with cold water in a 3- to 4-quart saucepan. Bring to a boil, then reduce heat and simmer, uncovered, until potatoes are tender, about 18 minutes. Drain and return to saucepan.
• While potatoes are simmering, cook carrots in a 1- to 1 1/2-quart saucepan of boiling salted water until just tender, 5 to 6 minutes, then drain. Cook leek in butter in a 10-inch skillet over moderately low heat, stirring occasionally, until very tender, about 6 minutes. Add milk, salt, and pepper and simmer, stirring, 2 minutes.
• Add leek mixture to potatoes and coarsely mash with a potato masher, then stir in carrots.

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.

WINTER VEGETABLE SOUP WITH TURNIPS, CARROTS, POTATOES AND LEEKS

Steps:

• In a large soup pot or Dutch oven, combine the leeks, garlic, carrots, celery, turnips, potatoes, bouquet garni, 1 1/2 quarts water, 2 to 3 teaspoons salt, and pepper to taste. Bring to a boil, reduce heat, cover and simmer 40 to 45 minutes, until the vegetables are very soft.
• Pass the soup through the coarse blade of a food mill (or purée using a blender or an immersion blender).
• Return soup to the pot and whisk in 1/4 cup crème fraîche (or more, to taste). Heat through, taste and adjust seasonings (be generous with salt and pepper). To serve, garnish each bowl with a spoonful of crème fraîche and a sprinkle of parsley or tarragon.

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. .

SKILLET CHICKEN WITH LEEKS AND CARROTS

Steps:

• Preheat oven to 450°F. Pat chicken dry; season generously with salt and pepper. Heat a large, heavy ovenproof skillet (such as cast iron) over medium-high. Add butter and 1 tablespoon oil. When butter melts and foam subsides, add chicken, skin-sides down. Cook, undisturbed, until skin lifts easily from skillet and forms a golden-brown crust, about 5 minutes. Transfer to a plate, skin-sides up.
• Add leeks, carrots, bread cubes, garlic, lemon zest, and remaining 2 tablespoons oil to skillet, stirring to evenly coat; season with salt and pepper. Return chicken and any accumulated juices to skillet, arranging breasts on top of vegetables in a single layer, skin-sides up.
• Roast until a thermometer inserted into thickest part of breasts reads 160°F, 25 to 30 minutes. Transfer chicken to a plate and loosely cover to keep warm. Stir mint into skillet; return to oven. Roast until vegetables are tender and golden and bread turns crisp, 10 to 12 minutes. Stir 1 1/2 tablespoons lemon juice into vegetable mixture and sprinkle with more mint leaves. Drizzle remaining 1 1/2 tablespoons lemon juice over rested chicken. Carve chicken; serve with vegetable mixture.

FOIL-BAKED SWORDFISH WITH CARROTS, LEEKS, AND GINGER BUTTER

Steps:

• In a heavy skillet cook the carrots and the leeks with salt and pepper to taste in 1 tablespoon of the butter over moderate heat, stirring, for 10 minutes, or until the carrots are crisp-tender, and keep the mixture warm. In a small bowl stir together the remaining 1 tablespoon butter, the zest, the gingerroot, and salt and pepper to taste. Fold 2 pieces of 20- by 12-inch foil in half by bringing the short ends together, unfold each piece, and arrange a swordfish steak, seasoned with salt and pepper, just to one side of each fold line. Top the swordfish with the vegetable mixture and dot it with the butter mixture. Fold the foil over the swordfish steaks with the vegetable mixture to enclose them, fold the edges of the foil together to form tightly sealed packets, and bake the packets on a baking sheet in a preheated 450°F. oven for 10 minutes. Open the packets carefully, transfer the swordfish steaks with vegetables mixture to plates, and pour the juices over them, discarding the foil.

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.

FISH BAKED IN FOIL WITH LEEKS AND CARROTS

Steps:

• Combine butter, 1/4 t zest, 1 t garlic, thyme, 1/4 t salt, and 1/8 t pepper in small bowl. Combine parsley, remaining t zest, and remaining t garlic in another small bowl; set aside. Place carrots and leeks in medium bowl, season with salt and pepper, and toss together.
• Adjust oven rack to lower-middle position and heat oven to 450°Fs. Cut eight 12 inch sheets of foil; arrange four flat on counter. Divide carrot and leek mixture among foil sheets, mounding in center of each. Pour 1 T vermouth over each mound of vegetables. Pat fish dry with paper towels; season with salt and pepper and place one fillet on top of each vegetable mound. Spread quarter of butter mixture on top of each fillet. Place second square of foil on top of fish; crimp edges together in 1/2 inch fold, the fold over three more times to create a packet about 7 inches square. Place packets on rimmed baking sheet (overlapping slightly if necessary).
• Bake packets 15 minutes. Carefully open foil, allowing steam to escape away from you. Using thin metal spatula, gently slide fish and vegetables onto plate with any accumulated juices; sprinkle with parsley mixture. Served immediately, passing lemon wedges separately.

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.

CONFIT OF LEEKS AND BABY CARROTS

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.

QUINOA SALAD WITH ROASTED CARROTS AND FRIZZLED LEEKS

Steps:

• Cut leek in half lengthwise and rinse away any grit. Slice thinly. In a small skillet over medium heat, warm 1/4 inch olive oil. Add a handful of leeks and fry until golden brown, 15 to 30 seconds. Remove with a slotted spoon and transfer to a paper-towel-lined plate. Sprinkle lightly with salt. Repeat with remaining leeks.
• In a small bowl, whisk together lemon juice, molasses, 1 teaspoon salt and a large pinch of pepper. Whisk in 3/4 cup oil.
• Heat oven to 425 degrees. Toss carrots with 2 tablespoons oil, 1 teaspoon salt and some pepper. Spread on one or two large baking sheets so they fit in one layer. Roast carrots, tossing occasionally, until tender and golden brown, 30 to 35 minutes.
• While carrots roast, bring a large pot of salted water to a boil. Add quinoa and cook until tender, 10 to 12 minutes. Drain.
• In a large bowl, toss warm quinoa with currants. Add carrots and half the dressing and toss well. Taste and add dressing or salt (or both) if needed.
• In a separate bowl, toss arugula with enough dressing to lightly coat. (Leftover dressing will last for five days stored in the refrigerator.) Spread arugula on a serving platter. Top with quinoa and the frizzled leeks. Drizzle with more pomegranate molasses and a little olive oil before serving.

LEEKS AND CARROTS

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.

POTATOES, LEEKS, AND CARROTS IN PARCHMENT

Steps:

• Preheat oven to 400 degrees. Place potatoes, leeks, carrots, thyme, and butter (if using) in center of a 24-inch-long piece of parchment. Season with salt and pepper. Fold into a twist or envelope shape.
• Place packet on a rimmed baking sheet and bake until packet is puffed up and potatoes are tender, 25 to 30 minutes.

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!

PORK LOIN WITH LEEKS AND CARROTS

Steps:

• Heat the oil in a wide pot or large pan. Add the garlic and sauté until lightly browned, about 1 to 2 minutes. Add the leeks, ½ tsp salt and pepper and sauté until soft, about 5 minutes. Push the leeks and garlic to the sides of the pan. Add the butter and let it melt and heat until it bubbles and begins to brown lightly. Place the pork loin in the center of the pot and brown it on all sides, turning it as needed. Season with salt and pepper to taste. Pour in the wine and let it simmer for 1 to 2 minutes; scrape up any brown bits stuck to the pot and blend in. Add the carrots. Cover the pot, lower the heat, and cook until the pork is tender, about 1 ½ to 2 hours (internal temperature should read about 155 degrees F.). Remove the pork loin from the pot and transfer to a platter. Place the leeks and carrots over the top and along the sides. Pour juices over the top. Or slice the pork and then put vegetables and juices over them. Garnish with parsley.

CHICKEN POT-AU-FEU WITH CARROTS, POTATOES AND LEEKS

Steps:

• Heat the olive oil in a large, wide pot over medium-high heat. Add the chicken and sear until browned, about 4 minutes per side. Remove from the pot and set aside. Place the chicken broth, coriander seeds and garlic in the pot and bring to the boil. Add the chicken, lower the heat, partially cover and simmer for 20 minutes.
• Add the onion, carrots, potatoes, leeks and 1 teaspoon of salt, partially cover and simmer until the chicken and vegetables are tender, about 30 minutes. Season with additional salt and pepper if needed. Divide the chicken and vegetables among 4 large bowls, ladle the broth over them, sprinkle with parsley and serve.

BAKED HALIBUT EN PAPILLOTE WITH LEEKS AND CARROTS

Steps:

• Preheat the oven to 400°F Cut out two large circles of baking parchment or greaseproof paper (the size of a large dinner plate). You want a few inches around the fish, so if you are using something other than halibut, work to that size. It can't be too big and if it's too small the fish won't steam properly.
• Fold each paper in half, then in the centre of one side divide the ingredients between them. Pile up the leeks and carrots, add the fish, then the dill, lemon and seasoning. Scrunch up the sides of paper, then add the oil and wine.
• Make a parcel by folding up the sides. Then put each parcel in a big piece of foil, scrunch it up to seal then place each on a baking sheet and bake for 20 minutes. Discard the foil and serve the parcels on large plates. Open and eat while piping hot.