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SideChef
Recipes
Dairy-Free
Braised Leeks and Carrots with Toasted Crumble

9 INGREDIENTS • 7 STEPS • 55MINS

Braised Leeks and Carrots with Toasted Crumble

Recipe

4.5

2 ratings
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!
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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!
author_avatar
Garlic & Zest
Whether you hunger for healthy, fresh fare, or char-grilled "man-food", light sweets or decadent treats -- you'll find those here. Satisfying food.
http://www.garlicandzest.com

55MINS

Total Time

$2.63

Cost Per Serving

Ingredients

Servings
4
us / metric
Leek
3
Leeks
Carrot
6
Small Carrots
Olive Oil
3 Tbsp
Olive Oil
Fresh Rosemary
1/2 tsp
Fresh Rosemary, chopped
Fresh Thyme
1/2 tsp
Fresh Thyme, chopped
Sea Salt
1/2 tsp
Sea Salt
Ground Black Pepper
1/4 tsp
Ground Black Pepper
Vegetable Broth
2 Tbsp
Vegetable Broth
Pumpernickel Bread
1 slice
Pumpernickel Bread
or Sourdough, Wheat or Rye

Nutrition Per Serving

VIEW ALL
Calories
205
Fat
11.4 g
Protein
3.0 g
Carbs
24.6 g
Love This Recipe?
Add to plan
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Braised Leeks and Carrots with Toasted Crumble
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author_avatar
Garlic & Zest
Whether you hunger for healthy, fresh fare, or char-grilled "man-food", light sweets or decadent treats -- you'll find those here. Satisfying food.
http://www.garlicandzest.com

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 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 (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).
step 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).
step 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.
step 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.
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 (1 Tbsp). Toss to coat.
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 (1 Tbsp). Toss to coat.
step 6
Arrange breadcrumbs in a single layer and bake for 5 to 8 minutes until crisp. Set aside.
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!
step 7 Transfer the vegetables to a serving platter and spoon any braising liquid over them. Sprinkle with breadcrumbs and serve. Enjoy!

Tags

Dairy-Free
American
Budget-Friendly
Lunch
Healthy
Shellfish-Free
Dinner
Fall
Vegetarian
Side Dish
Vegetables
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