LEEK CARROT RECIPE RECIPES

Name: Roasted Carrots and Leeks
Prep time: 10 min
Total time: 50 min
Ingredients: 1 bunch leeks (about 1 pound); 1 1/2 pounds large carrots; 2 tablespoons olive oil; 1 teaspoon coarse salt; 1/4 teaspoon ground pepper

ROASTED CARROTS AND LEEKS RECIPE | MARTHA STEWART

Roasted Carrots and Leeks Recipe | Martha Stewart image

The combination of tender leaks and carrots make for a tasty side dish.

Provided by Martha Stewart

Categories Gluten-Free Recipes

Total Time 50 minutes

Prep Time 10 minutes

Number Of Ingredients 5

Ingredients

1 bunch leeks (about 1 pound)
1 1/2 pounds large carrots
2 tablespoons olive oil
1 teaspoon coarse salt
1/4 teaspoon ground pepper

Steps:

Preheat oven to 375 degrees. Trim and discard dark-green parts from leeks. Halve leeks lengthwise, and cut crosswise into 1-inch pieces. Rinse well in cold water to remove grit.
On a rimmed baking sheet, toss leeks with carrots, cut into 1-inch chunks, and olive oil; season with coarse salt and ground pepper.
Spread in a single layer; roast until vegetables are golden and tender, tossing halfway through, about 40 minutes.

SLOW-COOKER CARROT-LEEK BISQUE RECIPE | EATINGWELL

Slow-Cooker Carrot-Leek Bisque Recipe | EatingWell image

Creamy and delicate slow-cooker carrot soup is a welcome appetizer. The addition of millet--a whole grain similar to quinoa--adds body to the soup as well as protein and fiber. Garnish with additional black pepper, if desired.

Provided by Cooking Light

Categories Healthy Bisque Recipes

Total Time 6 hours 30 minutes

Number Of Ingredients 11

Ingredients

1 tablespoon canola oil
1 tablespoon dry mustard
2 leeks (white and light green parts only), cut into 1/4-inch-thick slices (about 4 cups)
1 teaspoon kosher salt
½ teaspoon black pepper
7 cups unsalted chicken stock
2 pounds carrots, peeled and cut into 2-inch pieces (about 5 cups)
½ cup uncooked millet
? cup whole milk
1 teaspoon lemon zest plus 2 tablespoons fresh juice (from 1 lemon)
2 tablespoons chopped fresh chives

Steps:

Heat the oil in a large nonstick skillet over medium-high. Add the mustard to the skillet; cook, stirring constantly, 15 seconds. Add the leeks, salt, and 1/4 teaspoon of the pepper; cook, stirring often, until the leek has softened slightly, 3 to 4 minutes. Transfer the leek mixture to a 5- to 6-quart slow cooker. Add the stock, carrots, and millet to the slow cooker. Cover and cook on HIGH until the carrots are very tender, about 6 hours. Cool the soup 10 minutes.
Transfer one-third of the soup to a blender. Remove the center piece of the blender lid (to allow steam to escape); secure the blender lid on the blender. Place a clean towel over the opening in the blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat the procedure with the remaining soup. Stir in the milk, lemon zest, lemon juice, and remaining 1/4 teaspoon pepper. Ladle the bisque into bowls; sprinkle evenly with the chives before serving.

Nutrition Facts : Calories 110 calories, CarbohydrateContent 18 g, FatContent 2 g, FiberContent 4 g, ProteinContent 5 g, SodiumContent 304 mg, SugarContent 6 g

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