Joanne Harris, Fran Warde

Carottes aux Poireaux

Preparation info
  • Serves

    6

    • Difficulty

      Easy

    • Ready in

      1 hr

Appears in
The French Market
The French Market

By Joanne Harris and Fran Warde

Published 2005

  • About

The braising method used for this dish of carrots and leeks gives them a very tender, silky consistency, and the white wine infuses the carrots with a flavour that will increase as the dish is reheated.

Ingredients

  • 6 carrots
  • 5 leeks
  • 75 g butter

Method

Heat the oven to 200°C/gas 6. Clean and trim the carrots and leeks. Cut the carrots in half lengthways and cut the leeks into 5cm lengths. Melt the butter in a roasting pan; add the garlic and shallot and sauté for 1 minute. Add the prepared carrots and leeks along with the herbs, and sti