Ingredients
| 4 leeks, washed and trimmed | |
| 12 small carrots, peeled | |
| 2 sprigs fresh thyme | |
| 3 tablespoons olive oil | |
| 1⁄4 cup vegetable stock or water | |
| 1 cup coarse fresh breadcrumbs | |
| 1⁄2 cup grated parmesan | |
| 2 tablespoons chopped parsley | |
| 1 teaspoon mustard | |
| 2 tablespoons white wine vinegar | |
| 3 tablespoons extra virgin olive oil |
Instructions
| 1. | Heat the oven to 190°C. |
| 2. | Cut the leeks into thirds and put them, along with the carrots, in a casserole dish with a lid. |
| 3. | Add the thyme, season with salt and pepper and drizzle over 2 tablespoons of the olive oil then toss to coat. |
| 4. | Pour over the vegetable stock or water and cover. |
| 5. | Cook for 40-45 minutes until very tender, stirring once or twice. |
| 6. | Heat the remaining 1 tablespoon of oil in a frying pan and toast the fresh breadcrumbs for 5 minutes. |
| 7. | While this is cooking mix the parmesan and parsley together in a bowl. |
| 8. | Add the hot crumbs to this and stir immediately. |
| 9. | Whisk together the mustard, vinegar and extra virgin olive oil in a small bowl. |
| 10. | To serve, drizzle the dressing over the braised leek and carrots, then scatter over the crumbs. |
Recipes & food styling Fiona Smith, Photography Aaron McLean, Styling Sara Black
Leave a Reply