Butter-Braised Carrots And Leeks
Serves: 2
Clarabelle Lynch
1 January 1970
Based on User reviews:
45
Spice
58
Sweetness
52
Sourness
43
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
Directions:
1
Trim the tops of the carrots
2
Scrub the carrots well but do not peel; halve lengthwise
3
Wash the chopped leeks thoroughly
4
Melt the butter in a wide pot over medium heat
5
Add the leeks and 1/4 teaspoon salt and toss to coat
6
Cover and cook, stirring occasionally, until almost tender, about 8 minutes
7
Add the carrots, lemon zest, nutmeg, 1/2 teaspoon salt, 1/4 teaspoon pepper and 1/2 cup water
8
Cover and continue cooking, stirring occasionally, until the carrots are tender, 15 to 20 more minutes
9
Add half of the herbs, the lemon juice, and salt and pepper to taste; toss
10
Transfer the vegetables to a platter and top with the remaining herbs
11
Photograph by Con Poulos