BRAISED LEEKS & CARROTS WITH PARMESAN BREADCRUMBS

SERVES 8 / PREPARATION 10 MINUTES / COOKING 45 MINUTES

4 leeks, washed and trimmed 12 small carrots, peeled

2 sprigs fresh thyme

3 tablespoons olive oil

¼ cup vegetable stock or water 1 cup coarse fresh breadcrumbs ½ cup grated parmesan 2 tablespoons chopped parsley 1 teaspoon mustard

2 tablespoons white wine vinegar 3 tablespoons extra virgin olive oil

Heat the oven to 190℃.

Cut the leeks into thirds and put them, along with the carrots, in a casserole dish with a lid. Add the thyme, season with salt and pepper and drizzle over 2 tablespoons of the olive oil then toss to coat. Pour over the vegetable stock or water and cover. Cook for 40-45 minutes until very tender, stirring once or twice.

Heat the remaining 1 tablespoon of oil in a frying pan and toast the fresh breadcrumbs for 5 minutes. While this is cooking mix the parmesan and parsley together in a bowl. Add the hot crumbs to this and stir immediately.

Whisk together the mustard, vinegar and extra virgin olive oil in a small bowl.

To serve, drizzle the dressing over the braised leek and carrots, then scatter over the crumbs.