Braised Leeks, Parsnips and Carrots

Braised Leeks, Parsnips and Carrots


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Slowly braising whole baby vegetables will preserve their nutrients and intensify their flavours. Reducing the cooking juices in the final stages creates a healthy, glossy sauce.

Lynn Lewis

Serves: 4 

  • 2 tablespoons butter or olive oil
  • 4 baby leeks (250g), trimmed, halved lengthways and washed thoroughly
  • 250g baby parsnips, trimmed and halved lengthways
  • 250g baby carrots, trimmed
  • 8 small white onions or shallots, trimmed and peeled
  • 1/2 cup (125ml) vegetable stock
  • 1 teaspoon sugar
  • 1 bay leaf
  • pinch of black pepper

Preparation:15min  ›  Cook:20min  ›  Ready in:35min 

  1. Melt butter in a large saucepan or flameproof casserole over medium heat. Add leek, parsnip, carrots and onions or shallots. Stir in stock, sugar, bay leaf and pepper. Bring to the boil, cover and reduce heat to low.
  2. Cook for 10 minutes or until vegetables are barely tender. Remove lid and boil liquid for 2 to 3 minutes or until bubbling and reduced to a thick syrup-like glaze. Toss vegetables in the glaze. Discard bay leaf and serve immediately.

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