Butter-Braised Carrots and Leeks

  • Level: Easy
  • Total: 35 min
  • Prep: 10 min
  • Cook: 25 min
  • Yield: 8 servings
Save Recipe

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

  1. Trim the tops of the carrots. Scrub the carrots well but do not peel; halve lengthwise. Wash the chopped leeks thoroughly.
  2. 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.
  3. 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.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Potato-Leek Soup With Bacon

Honey Glazed Carrots

Roasted Rainbow Carrots

Fried Leeks

Scallops with Leeks

Grilled Braised Leeks

Leek and Potato Casserole

Potato and Leek Soup