Cooking Instructions
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Step 1
Preheat oven to 400 degrees F (200 degrees C).
Step 2
Slice
Leeks (3)
in half lengthwise and rinse any grit or sand out of them. Place the leeks and
Carrots (6)
in a casserole dish.
Step 3
Drizzle
Olive Oil (30 mL)
over the vegetables and lightly toss to coat. Sprinkle with
Fresh Rosemary (as needed)
,
Fresh Thyme (as needed)
,
Sea Salt (3 g)
and
Ground Black Pepper (as needed)
.
Step 4
Add
Vegetable Broth (30 mL)
and cover with lid or tight fitting aluminum foil. Braise for 40 to 45 minutes, until vegetables are tender.
Step 5
Meanwhile, place the
Pumpernickel Bread (1 slice)
in a mini prep food processor and pulse until you have fine breadcrumbs. Transfer breadcrumbs to a small bowl and add remaining tablespoon of
Olive Oil (15 mL)
. Toss to coat.
Step 6
Arrange breadcrumbs in a single layer and bake for 5 to 8 minutes until crisp. Set aside.
Step 7
Transfer the vegetables to a serving platter and spoon any braising liquid over them. Sprinkle with breadcrumbs and serve. Enjoy!
