Braised Leeks and Carrots Recipe

braised leeks and carrots

A simple braised leeks and carrots recipe.

Ingredients for Braised Leeks and Carrots:

  • 1 lb (450g) leeks (about 4)
  • 8 ozs (225g) carrots
  • 1 medium sized onion
  • 2 or 3 sprigs of parsley
  • 2 bay-leaves
  • ½ pint (300 ml) vegetable stock
  • 2 eggs
  • ½ pint (300 ml) whole or semi-skimmed milk

Method for Braised Leeks and Carrots:

  • Remove most of the green parts of the leeks and discard any coarse outer leaves. Wash thoroughly under cold running water.
  • Cut each leek into lengths of around 3 inches (8cms).
  • Wash and dice the carrots.
  • Finely chop the onion and parsley.
  • Rub a shallow casserole dish with butter and add the carrots, onion and parsley. Sprinkle with salt and pepper.
  • Put the leeks evenly on top of the other vegetables with a bay-leaf at each end (so that they can be removed later).
  • Pour over the vegetable stock and cover.
  • Cook in a pre-heated oven at Gas Mark 4 (350°F/180°C) for about 30 minutes.
  • Beat the eggs into the milk, add a little salt. Remove the casserole from the oven, discard the bay-leaves, and pour the mixture over the leeks.
  • Return to the oven without covering for 15 minutes.

Serves 4.

Posted in Vegetable Recipes, Vegetarian Recipes, Carrot, All Recipes, Leeks, Onions

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