You never know what you’re going to find at the farmers market from one week to the next. When you find vibrant vegetables, it’s a shame to bring it home only to shuffle it to the depths of your crisper drawer. Use them for this recipe!
Total Time
55min
4.5
2 Ratings
Author: Garlic & Zest
Servings:
4
Ingredients
•
3
Leeks
•
6
Small
Carrots
•
3
Tbsp
Olive Oil
•
1/2
tsp
Fresh Rosemary
, chopped
•
1/2
tsp
Fresh Thyme
, chopped
•
1/2
tsp
Sea Salt
•
1/4
tsp
Ground Black Pepper
•
2
Tbsp
Vegetable Broth
•
1
slice
Pumpernickel Bread
or Sourdough, Wheat or Rye
Cooking Instructions
1.
Preheat oven to 400 degrees F (200 degrees C).
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.
3.
Drizzle Olive Oil (2 Tbsp) over the vegetables and lightly toss to coat. Sprinkle with Fresh Rosemary (1/2 tsp), Fresh Thyme (1/2 tsp), Sea Salt (1/2 tsp) and Ground Black Pepper (1/4 tsp).
4.
Add Vegetable Broth (2 Tbsp) and cover with lid or tight fitting aluminum foil. Braise for 40 to 45 minutes, until vegetables are tender.
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 (1 Tbsp). Toss to coat.
6.
Arrange breadcrumbs in a single layer and bake for 5 to 8 minutes until crisp. Set aside.
7.
Transfer the vegetables to a serving platter and spoon any braising liquid over them. Sprinkle with breadcrumbs and serve. Enjoy!
Nutrition Per Serving
CALORIES
205
FAT
11.4 g
PROTEIN
3.0 g
CARBS
24.6 g
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