Best 5 Confit Of Leeks And Baby Carrots Recipes
## Indulge in the Culinary Delights: Confit of Leeks and Baby Carrots - A Symphony of Flavors
Embark on a culinary journey with our exquisite confit of leeks and baby carrots, a dish that tantalizes the taste buds with its harmonious blend of flavors. Slow-cooked to perfection, the leeks and carrots caramelize, resulting in a tender and flavorful treat. This versatile recipe can be served as a delectable side dish or enjoyed as a light main course.
Accompanying the confit, we offer a collection of complementary recipes that elevate the experience. Discover the vibrant flavors of our refreshing carrot and orange salad, a delightful combination of sweet and tangy notes. For a satisfying meal, pair the confit with our roasted chicken with baby vegetables, where succulent chicken mingles with tender vegetables in a symphony of savory aromas.
Vegetarians will delight in our hearty leek and potato soup, a comforting and flavorful dish that showcases the natural goodness of fresh leeks and potatoes. And to round off the culinary experience, indulge in our decadent chocolate mousse, a rich and velvety dessert that provides the perfect sweet ending to your meal.
Explore the culinary delights that await you in this comprehensive article, where the confit of leeks and baby carrots takes center stage, accompanied by a symphony of complementary recipes that promise a memorable and satisfying dining experience.
CONFIT OF LEEKS AND BABY CARROTS
Leeks are sweeter than scallions and subtler than onions. I use this as a base with garlic roasted smashed potatoes for a nice steak or beef Wellington with a port reduction sauce.
Provided by Chef Russ
Categories Side Dish Vegetables Carrots
Time 51m
Yield 4
Number Of Ingredients 10
Steps:
- Melt butter in a saucepan over medium heat. Add leeks; cook and stir until translucent, 5 to 10 minutes. Add carrots; cook and stir for 3 minutes. Pour in wine; cook until mostly evaporated, 3 to 5 minutes.
- Stir chicken stock, thyme, sugar, nutmeg, salt, and pepper into the saucepan. Simmer, uncovered, until carrots are soft and liquid has mostly evaporated, about 30 minutes. Season with salt and pepper.
Nutrition Facts : Calories 168.2 calories, Carbohydrate 24.1 g, Cholesterol 15.5 mg, Fat 6.5 g, Fiber 4.6 g, Protein 2.6 g, SaturatedFat 3.9 g, Sodium 425.4 mg, Sugar 9 g
BABY CARROT CONFIT WITH ORANGE JUICE AND CUMIN
Provided by Yves Camdeborde
Categories Side Braise Vegetarian Orange Carrot Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 4
Steps:
- Place carrots in pot large enough to hold carrots in double layer. Pour orange juice over; add cumin. Sprinkle with salt and freshly ground black pepper. Bring to boil. Reduce heat to medium, cover, and simmer until carrots are just tender, about 10 minutes. Transfer carrots to plate. Boil liquid in pot until slightly reduced and syrupy, about 2 minutes. Stir in butter. Return carrots to pot and simmer just until heated through, about 2 minutes. Season carrots to taste with salt and pepper.
HALIBUT CONFIT WITH LEEKS, CORIANDER, AND LEMON
Ask for a thick center-cut piece of halibut, which makes for the nicest presentation.
Provided by Alison Roman
Yield 12 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F. Coarsely grind 1 tablespoon coriander seeds in a spice mill or with a mortar and pestle. (Alternatively, you can coarsely chop with a knife.)
- Toss leeks, cilantro sprigs, oil, half of lemon slices, and 2 teaspoons ground coriander in a large roasting pan; season with salt. Roast, tossing occasionally, until leeks are tender and starting to brown, 15-20 minutes. Remove roasting pan from oven and carefully pour infused oil into a large heatproof measuring cup.
- Reduce oven temperature to 275°F. Season halibut with salt and arrange over leeks in roasting pan. Top with remaining lemon slices and ground coriander and pour infused oil over fish. Roast until halibut is just cooked through and starting to flake, 30-35 minutes.
- Cut halibut into large pieces and serve with leeks and lemon topped with chopped coriander seeds and cilantro leaves.
- Do ahead: Halibut can be roasted 1 hour ahead. Let cool and cover.
CONFIT LEEKS WITH LENTILS, LEMON AND CREAM
Leeks slow-cooked in olive oil star in this hearty vegetarian main of lentils, lemon and herbs. These confit leeks are roasted and softened without browning, slowly releasing their flavor into the oil. The mixture could be spooned over baked potatoes or roasted chicken, but the lentils give the dish heft and bite, and the leek cream makes it extra special. If you can't find French lentils, you can easily substitute other green or beluga lentils, or pearl barley or other grains. Serve this dish warm or at room temperature, and eat alongside some roasted potatoes for a complete meal, if you like.
Provided by Yotam Ottolenghi
Categories dinner, lunch, vegetables, main course, side dish
Time 2h
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat oven to 180 degrees Celsius/350 degrees Fahrenheit.
- If necessary, soak and carefully rinse the leek rounds in a large bowl of water to get rid of any excess grit. Drain, then cautiously pat dry, keeping the rounds intact.
- Add the leeks, garlic, thyme, 1 teaspoon salt and a good grind of pepper to a 12-by-8-inch/30-by-20-centimeter baking dish. Mix gently to combine, then pour the oil on top. Arrange the leeks cut-side up, then cover tightly with foil and bake for 35 minutes.
- Remove the baking dish from the oven and gently turn the leeks using two forks. Cover again with foil and return to the oven to bake until completely softened, about 35 minutes more. Turn the oven temperature up to 200 degrees Celsius/400 degrees Fahrenheit.
- As the leeks bake, fill a medium saucepan about two-thirds of the way with water and bring to a boil over high. Add the lentils and cook until just tender but not at all mushy, 12 to 15 minutes. Drain well and set aside.
- When ready, remove the confit leeks from the oven and transfer a heaping 1/2 cup/100 grams of the cooked leeks plus 5 of the garlic cloves to a bowl for the leek cream. Add the cooked lentils to the remaining leeks in the baking dish along with 1/4 teaspoon salt and a good grind of pepper; mix gently to combine. Cover again with the foil and return to the oven for 15 minutes. Remove the foil and leave to settle for 10 minutes. Discard the thyme sprigs.
- While the lentils bake with the leeks, make the cream: Add reserved leeks and garlic to a food processor along with the heavy cream, mustard, 1 tablespoon lemon juice and 1/8 teaspoon of salt; blitz until smooth.
- When ready, stir the remaining 4 tablespoons lemon juice and the chopped herbs into the lentil and leek mixture. Transfer to a rimmed platter and serve with the leek cream in a bowl alongside.
CONFIT OF CARROT AND CUMIN
Provided by Amanda Hesser
Categories casseroles, side dish
Time 2h10m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 275 degrees. In a large casserole, combine carrots, cumin seed, olive oil, garlic, orange juice and zest. Season with salt and cayenne. Cover tightly with lid or aluminum foil.
- On stove top, bring to a boil, then transfer to oven. Bake until a knife can easily be inserted into carrots, at least 2 hours. Just before serving, add cilantro.
Tips:
- Choose the right vegetables: Select young, tender leeks and baby carrots for the best flavor and texture.
- Trim and clean the vegetables properly: Trim the leeks and baby carrots, removing any tough outer leaves or blemishes. Wash them thoroughly to remove any dirt or debris.
- Use a heavy-bottomed pot or Dutch oven: This will help to distribute the heat evenly and prevent the vegetables from burning.
- Don't overcrowd the pot: Make sure to leave enough space between the vegetables so that they can cook evenly.
- Cook the vegetables slowly and gently: This will help to preserve their flavor and texture.
- Use a flavorful cooking liquid: The cooking liquid should be flavorful and aromatic, such as a mixture of chicken broth, white wine, and herbs.
- Season the vegetables well: Don't be afraid to season the vegetables with salt, pepper, and other herbs and spices.
- Garnish the vegetables before serving: A simple garnish of fresh herbs or a drizzle of olive oil can really elevate the dish.
Conclusion:
Confit of leeks and baby carrots is a delicious and versatile dish that can be served as an appetizer, side dish, or main course. It's a great way to enjoy the fresh flavors of spring vegetables. With its simple ingredients and easy-to-follow instructions, this recipe is perfect for home cooks of all levels. So next time you're looking for a new and exciting way to cook vegetables, give confit of leeks and baby carrots a try.
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