Leek and Carrot Ragoût

Name: Leek and Carrot Ragoût
Ingredients: Salt and freshly ground black pepper; Salt and freshly ground black pepper; 6 medium carrots, peeled and sliced diagonally into 2-inch/5-cm lengths; 2 oz/56 g butter or 3 tbsp oil (I use sunflower); ½ tsp sugar; 6 leeks, washed, trimmed and cut diagonally into 2-inch/5-cm lengths; 2 oz/56 g butter or 3 tbsp oil (I use sunflower); 2 oz/56 g butter or 3 tbsp oil (I use sunflower)

Preparation info

Serves
8

Difficulty
Easy

Appears in

The Claire Macdonald Cookbook

By Claire Macdonald

Published 1997

About

This can be prepared well in advance without spoiling. It is good with all fish, meat or game.

Ingredients

2 oz/56 g butter or 3 tbsp oil (I use s

Side dish
Vegetarian
Gluten-free

Method

Melt the butter or heat the oil in a cast-iron casserole or similar pan, add the prepared carrots and let them cook for several minutes, stirring occasionally. Put the lid on the casserole and cook over gentle heat for 10 minutes. Then add the sliced leeks to the casserole, mix well into the carrots, season with sugar, salt and pepper, cover, and continue to cook either over gentle heat, in whi