John Myers
Spicy Leek and Carrot Vegetables with Scent of Vanilla
The perfect spicy leek and carrot vegetables with scent of vanilla recipe with a picture and simple step-by-step instructions.
- 2 big poles Leek
- 6 medium sized Carrots
- 1 Onion, finely diced
- 2 Garlic cloves, finely chopped
- 1 tbsp Powdered sugar
- 1 scratched out Vanilla pod
- 100 g Sour cream
- 100 ml White wine
- 500 ml Vegetable broth
- Espelette pepper
- Black pepper from the mill
- Salt
- Oil
- Clean the leek, then quarter it lengthways and then cut it into strips. Also cut the carrots into strips approx. 2 – 3 mm thick.
- Heat some oil in a saucepan and then steam the carrots in it for about 7 minutes while turning, then sprinkle with the powdered sugar and simmer for another 3 minutes, so that the sugar ruffles nicely. Then add the scraped out vanilla pod, leek, onion and garlic and sauté for another 4 minutes while turning.
- Then deglaze with the white wine and reduce it to about 1/3 third. Then add the vegetable stock, bring to the boil once and then turn the stove on to the lowest setting, put the lid on and simmer for about 10-15 minutes, depending on how firm you want the carrots to be. We don’t like them so soft and overcooked and like how the carrots still have a very light bite.
- Then add the sour cream, stir in well and simmer for another 5 minutes. Then remove the vanilla pod and season with Espelette pepper, pepper and salt.
- We had potato spoons and fresh merguez with it.
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