BRAISED LEEKS & CAR­ROTS WITH PARME­SAN BREADCRUMBS

Cuisine - - FIONA SMITH -

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.

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