Stewed carrots and leeks

Simple vegetables recipes for everyone

Type

  • Serves: 4
  • Difficulty: Easy
  • Preparation time: 10 min
  • Cooking time: 20 min

Ingredient

  • 4 firm carrots
  •  2 leeks
  • 1 tbsp oil
  • salt, pepper
Stewed carrots and leeks

Recipe

  • Peel and finely chop the onion and cook in the oil in a stockpot until pale gold in colour. Wash and peel the leeks, keeping the white and tender green parts, and cut into very thin slices. Peel the carrots and grate them coarsely.
  • Once the onion has browned slightly, add the sliced leeks and grated carrots; leave to cook for 5 minutes, add ½ glass water, cover and leave to cook for 20 minutes. Season to taste. Add a little more water during cooking if required. The vegetables are cooked once they are completely soft and tender.

Tip

Keep the green parts of the leek to make a tasty vegetable stock, cooked slowly to release all the flavour. Remove at the end of cooking: you’ll get the benefit of the vitamins but they will be too tough to eat.

Nutrition facts

Under 80 kcal / person
Provitamin A and vitamin B9

Expert advice

A tasty combination of vitamins: provitamin A from the carrots and vitamin B9 from the leeks, with fibre to gently stimulate digestive transit.