Leek and carrot stir-fry

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Two favourite vegetables team with tarragon in this refreshing combination, stir-fried in minutes.

Pat Alburey

Serves: 4 

  • 750g leeks
  • 250g carrots
  • 2 tablespoons olive oil
  • 1 large sprig tarragon
  • Salt and black pepper

Preparation:20min  ›  Cook:6min  ›  Ready in:26min 

  1. 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.


You can vary the choice of fresh herb to suit your own taste, or use whatever herb is available.


good source of vitamins A, B group, C, E and folate.

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