in Recipes

Carrot and leek vegetables

updated

Spread the love

Ingredients for 4 servings:

  • 8 large carrots
  • 3 leeks
  • 600 ml vegetable stock
  • ½ cup white wine
  • 1 garlic clove(s)
  • salt and pepper
  • 1 pinch of rosemary, ground
  • a few stalks of parsley
  • 3 tbsp cream
  • nutmeg
  • 1 tbsp peanut oil or olive oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Wash and peel the carrots and cut into strips. Wash the leek and cut into small rings. Finely dice the garlic. Heat the oil in a slightly larger pan. Briefly sauté the garlic and leek rings, not too hot, and deglaze with the wine. Simmer for about 1 minute. Then add the vegetable stock and carrots. Simmer over low heat for about 10-15 minutes. Finally, add the chopped parsley and cream. Season with pepper and salt. Then carefully season to taste with a little nutmeg and rosemary. It cooks quickly and is very tasty because it’s fresh. It goes very well with mashed potatoes and meatballs.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Beetroot hummus with yogurt

Sicilian meatballs with tomato and olive sauce