Butter-Braised Carrots and Leeks

Total Time:
35 min
Prep:
10 min
Cook:
25 min

Yield:
8 servings
Level:
Easy

Ingredients
  • 6 bunches baby rainbow carrots (3 pounds with tops)
  • 2 large leeks, halved lengthwise and cut into 1 1/2-inch pieces
  • 5 tablespoons unsalted butter
  • Kosher salt
  • 1 teaspoon finely grated lemon zest
  • 1/2 teaspoon freshly grated nutmeg
  • Freshly ground pepper
  • 1/2 cup chopped mixed fresh herbs (such as tarragon, chives, mint, parsley and/or basil)
  • 1 tablespoon fresh lemon juice
Directions
  • Trim the tops of the carrots. Scrub the carrots well but do not peel; halve lengthwise. Wash the chopped leeks thoroughly.

  • Melt the butter in a wide pot over medium heat. Add the leeks and 1/4 teaspoon salt and toss to coat. Cover and cook, stirring occasionally, until almost tender, about 8 minutes. Add the carrots, lemon zest, nutmeg, 1/2 teaspoon salt, 1/4 teaspoon pepper and 1/2 cup water. Cover and continue cooking, stirring occasionally, until the carrots are tender, 15 to 20 more minutes.

  • Add half of the herbs, the lemon juice, and salt and pepper to taste; toss. Transfer the vegetables to a platter and top with the remaining herbs.

  • Photograph by Con Poulos


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