Braised Spring Carrots and Leeks With Tarragon
- Total Time
- About 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons extra virgin olive oil
- 1pound leeks or (preferably) baby leeks, white and light green part only, root ends cut away, halved lengthwise, cleaned and sliced
- 2garlic cloves, minced
- 1pound carrots, peeled, halved or quartered lengthwise if thick, then cut in 2-inch lengths
- ½cup water
- Salt to taste
- 2teaspoons fresh lemon juice
- 1tablespoon chopped fresh tarragon
Nutritional analysis per serving (4 servings)
180 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 28 grams carbohydrates; 5 grams dietary fiber; 10 grams sugars; 3 grams protein; 623 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Advance preparation: You can make this a day ahead and reheat gently. Add more tarragon before serving.
Private Notes
Comments
Great recipe. Didn't have fresh tarragon but the dried worked as well. Yum.
Delicious and a very quick and easy side to make. Lovely both warm and cold. I crumbled some ricotta over it on the second day and it was delightful. Thanks for a wonderful and quick recipe!
I love Martha Rose Shulman's healthy, plant-based recipes. This was great "naked," and I imagine it will be great with some goat cheese or chopped hard-cooked egg. BTW, lacking tarragon I mixed some fresh basil and fennel frond, both of which I think have a kind of similar base note to tarragon. Next time I'll try the tarragon!
Everyone loved this! I used rainbow carrots, which have more crunch and complex flavor. I cooked them halfway through, removed from the pan, and then reheated in the pan to serve.
Anything with carrot and tarragon is a revelation — and this recipe is truly!
Simply wonderful. Tarragon is essential, It takes it to the next level of pleasure
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