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


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

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