Best 5 Butter Braised Carrots And Leeks Recipes

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**Savory and Satisfying: A Culinary Journey with Butter-Braised Carrots and Leeks**

Indulge in a delightful culinary experience with our curated collection of butter-braised carrots and leeks recipes. These dishes offer a symphony of flavors, combining the natural sweetness of carrots with the subtle pungency of leeks, all enveloped in a rich and velvety butter sauce. Embark on a tasteful adventure as we explore various renditions of this classic combination, ranging from simple and elegant to hearty and comforting. Discover the perfect recipe to tantalize your taste buds and leave you craving for more. Whether you're a seasoned chef or a home cook seeking inspiration, our diverse selection of recipes will guide you in creating a memorable meal that showcases the beauty of these humble vegetables.

Let's cook with our recipes!

SAUTEED CARROTS AND LEEKS



Sauteed Carrots and Leeks image

A side to use when you have lots of carrots and leeks to use up from the garden. Wife likes it and so do the kids.

Provided by mcgerm

Categories     Side Dish     Vegetables     Carrots

Time 35m

Yield 6

Number Of Ingredients 8

2 leeks, finely chopped
4 carrots, finely chopped
⅓ cup chicken broth
2 tablespoons butter
1 tablespoon white sugar
½ teaspoon dried thyme
½ teaspoon kosher salt
⅛ teaspoon ground black pepper

Steps:

  • Combine leeks, carrots, chicken broth, butter, sugar, thyme, salt, and pepper in a skillet; bring to a boil. Reduce heat and simmer until liquid evaporates, about 15 minutes. Cook and stir mixture until leeks and carrots are lightly browned, 2 to 3 minutes.

Nutrition Facts : Calories 77.2 calories, Carbohydrate 10.3 g, Cholesterol 10.2 mg, Fat 4 g, Fiber 1.7 g, Protein 0.9 g, SaturatedFat 2.5 g, Sodium 221.3 mg, Sugar 5.2 g

QUICK-BRAISED CARROTS WITH BUTTER



Quick-Braised Carrots With Butter image

I never really enjoyed eating cooked carrots until I found this recipe. It comes from a cookbook by Mark Bittman. I prefer making this with the butter and maple syrup. It makes a great combination.

Provided by Velouria

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

1 lb carrots, peeled and cut into 1/4 inch-thick slices or 1 lb baby carrots
1 tablespoon canola oil or 1 tablespoon vegetable oil
1/4 cup water
1 tablespoon maple syrup or 1 teaspoon sugar
salt, to taste
fresh ground black pepper, to taste
1 -2 tablespoon minced fresh parsley or 1 -2 tablespoon mint, for garnish

Steps:

  • Place all ingredients except the fresh parsley or mint in a medium saucepan over high heat, bring to a boil, and cover.
  • Turn heat to medium-low and cook for 5 minutes.
  • Uncover saucepan and raise the heat a little.
  • Cook, stirring occasionally, until liquid has evaporated and carrots are cooking in butter or oil.
  • Lower the heat and keep cooking, stirring occasionally, until carrots are tender (not mushy), a couple of minutes longer.
  • Taste and adjust salt and pepper if necessary.
  • Garnish with the fresh parsley or mint and enjoy!

BRAISED SPRING CARROTS AND LEEKS WITH TARRAGON



Braised Spring Carrots and Leeks With Tarragon image

Serve this sweet springtime dish as a starter or side dish, or as part of a vegetarian main dish with grains.

Provided by Martha Rose Shulman

Categories     easy, quick, weekday, side dish

Time 30m

Yield Serves four

Number Of Ingredients 8

2 tablespoons extra virgin olive oil
1 pound leeks or (preferably) baby leeks, white and light green part only, root ends cut away, halved lengthwise, cleaned and sliced
2 garlic cloves, minced
1 pound carrots, peeled, halved or quartered lengthwise if thick, then cut in 2-inch lengths
1/2 cup water
Salt to taste
2 teaspoons fresh lemon juice
1 tablespoon chopped fresh tarragon

Steps:

  • Heat the olive oil in a medium saucepan or lidded skillet over medium heat. Add the leeks and a generous pinch of salt. Cook gently until just about tender, about three minutes. Do not allow the leeks to color. Add the garlic, and cook, stirring, until fragrant, 30 seconds to a minute. Add the carrots, water and salt to taste, and bring to a simmer. Cover and simmer 10 to 15 minutes until the carrots are tender when pierced with a knife. Stir in the lemon juice and tarragon. Taste and adjust salt. Transfer to a platter if desired, making sure to scrape out the tasty residue from the bottom of the pan with a wooden spoon or spatula. Serve hot, or allow to cool and serve at room temperature. If serving at room temperature, sprinkle with additional fresh tarragon just before serving.

Nutrition Facts : @context http, Calories 179, UnsaturatedFat 6 grams, Carbohydrate 28 grams, Fat 7 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 622 milligrams, Sugar 10 grams

CARROTS AND LEEKS



Carrots and Leeks image

Provided by Ian Knauer

Categories     Side     Sauté     Quick & Easy     Dinner     Leek     Carrot     Spring     Potluck     Boil     Gourmet     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 5

3 medium leeks (white and pale green parts only)
3 tablespoons unsalted butter
1 lb carrots, cut diagonally into 1 1/4-inch pieces
1 1/4 cups water
1/2 cup red-wine vinegar

Steps:

  • Halve leeks lengthwise, then cut crosswise into 1-inch pieces and wash
  • Sauté leeks in butter with 1 teaspoon salt and 1/2 teaspoon pepper in a 12-inch heavy skillet over medium-high heat until softened, 5 to 6 minutes.
  • Stir in carrots, water, and vinegar. Cook, covered, over medium-high heat until carrots are tender, 20 to 25 minutes.
  • Boil, uncovered, until liquid has evaporated, 3 to 5 minutes.

SIMPLE BRAISED LEEKS



Simple Braised Leeks image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Vegetables

Number Of Ingredients 6

8 small leeks
2 tablespoons unsalted butter
Coarse salt and freshly ground pepper
1/2 cup homemade or low-sodium canned chicken stock
1/2 cup dry white wine, such as sauvignon blanc
Finely chopped flat-leaf parsley, for serving

Steps:

  • Remove outer leaves; cut dark-green ends from leeks. Trim roots, keeping leaves attached. Halve lengthwise; rinse to remove grit.
  • Melt butter in a large skillet over medium heat. Add leeks to pan and arrange cut side down in a single layer. Cook until softened and light golden, 3 to 4 minutes. Turn leeks and cook on the other side until softened, 3 minutes. Season with salt and pepper. Turn the leeks again so they are cut side down and peel off any papery outer layers. Add stock and wine, stirring to deglaze pan. Cook for 1 minute. Bring to a boil, reduce to a simmer, and cover with a parchment paper round. Cook until the leeks are tender when pierced with a knife, about 15 minutes.
  • Remove parchment, raise heat, and cook until liquid is reduced, about 1 to 2 minutes. Sprinkle with coarse salt and parsley; serve.

Tips:

  • Select the right carrots and leeks: Choose young, tender carrots with smooth skin and no blemishes. Leeks should be firm and have white, tightly packed layers.
  • Trim and clean the vegetables properly: Peel the carrots and trim the ends. Cut the leeks in half lengthwise and rinse them thoroughly to remove any dirt or grit.
  • Use a heavy-bottomed pot or Dutch oven: This will help to evenly distribute the heat and prevent the vegetables from sticking.
  • Don't crowd the pot: Cook the vegetables in batches if necessary to avoid overcrowding the pot.
  • Use a combination of butter and olive oil: This will help to add flavor and prevent the butter from burning.
  • Season the vegetables well: Use salt, pepper, and other herbs and spices to taste.
  • Cook the vegetables until they are tender but still have a slight bite: Overcooking will make them mushy.
  • Serve the vegetables immediately: They are best enjoyed hot, but they can also be served at room temperature.

Conclusion:

Butter-braised carrots and leeks are a simple but delicious side dish that can be enjoyed with a variety of main courses. They are also a good source of vitamins and minerals, making them a healthy choice for your next meal. With just a few simple ingredients and steps, you can create a dish that is both flavorful and nutritious. So next time you're looking for an easy and healthy side dish, give butter-braised carrots and leeks a try.

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