Braised Leeks and Carrots with Toasted Crumble

Recipe

9 INGREDIENTS • 7 STEPS • 55MINS

Braised Leeks and Carrots with Toasted Crumble

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!

Braised Leeks and Carrots with Toasted Crumble

Save

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

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!

55MINS

Total Time

$2.63

Cost Per Serving

Ingredients

Servings

4

US / Metric

3

Leeks

6

3 Tbsp

1/2 tsp

Fresh Rosemary, chopped

1/2 tsp

Fresh Thyme, chopped

1/2 tsp

1/4 tsp

Ground Black Pepper

2 Tbsp

Vegetable Broth

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

Braised Leeks and Carrots with Toasted Crumble

Save

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 InstructionsHide images

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!

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