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Leek and carrot stir-fry
Recipe by:
Pat Alburey
Two favourite vegetables team with tarragon in this refreshing combination, stir-fried in minutes.
Ready in 26 minutes
Ingredients
Serves: 4
- 750g leeks
- 250g carrots
- 2 tablespoons olive oil
- 1 large sprig tarragon
- Salt and black pepper
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Preparation method
Prep: 20 minutes | Cook: 6 minutes1.
Discard the tough outer leaves and two-thirds of the green tops from the leeks, then slice thinly, widthways. Place in a colander and rinse under cold running water, then drain well.
2.
Peel and grate the carrots.
3.
Heat the oil in a wok or large frying pan over moderate heat. Chop the tarragon.
4.
Add the leeks to the hot oil and fry for about 2 minutes, or until just beginning to wilt.
5.
Stir in the grated carrots and add salt, pepper and the chopped tarragon. Continue to cook for a further 2 minutes, then serve.
VARIATION
You can vary the choice of fresh herb to suit your own taste, or use whatever herb is available.
NUTRIENTS PER SERVING:good source of vitamins A, B group, C, E and folate.
Provided by: Allrecipes
Last updated:
07 Jan 2012
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