Carottes aux Poireaux

Preparation info

  • Serves


    • Difficulty


    • 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.


  • 6 carrots
  • 5 leeks
  • 75 g butter
  • 2 cloves of garlic, crushed, peeled and chopped
  • 1 shallot, chopped
  • 2 sprigs of thyme
  • 2 bay leaves
  • sea salt
  • freshly ground black pepper
  • 300 ml white wine


    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 stir well to coat with butter. Sauté for 2 minutes. Add the seasoning and wine, cover and cook in the oven for 30 minutes. Serve at once, or reheat to serve later.