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RECIPE
9 INGREDIENTS7 STEPS55MIN

Braised Leeks and Carrots with Toasted Crumble

4.5
2 Ratings
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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.
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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!

55MIN

Total Cooking Time

9

Ingredients
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.
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Ingredients
US / METRIC
Servings:
4
Serves 4
Ingredient List
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3
Leeks
6
Small Organic Carrots
1/2 tsp
1/2 tsp
Fresh Thyme , chopped
1/2 tsp
2 Tbsp
Vegetable Broth
1 slice
Pumpernickel Bread
Sourdough, Wheat or Rye
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Directions

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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 Organic 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 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 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!

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