Herbed Carrot and Leek Chunks, Oven-Steamed

Name: Herbed Carrot and Leek Chunks, Oven-Steamed
Yield: Serves 4
Ingredients: ½ teaspoon kosher salt; ⅛ teaspoon pepper; ½ teaspoon dried thyme; ½ teaspoon sugar; 4 medium carrots; ¼ pound white (button) mushrooms; 2 tablespoons hazelnut, walnut, or olive oil; 2 medium leeks; 2 tablespoons hazelnut, walnut, or olive oil; 2 tablespoons hazelnut, walnut, or olive oil

Preparation info

Serves
4

Difficulty
Medium

Appears in

Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

About

When leeks and carrots are moistened with minced mushrooms, sealed in packets, and baked in their aromatic juices, a new richness emerges. Quickly assembled, the colorful, tender mélange is peppery, sweet, and woodsy. Pop into the oven while a roast rests, or bake alongside whole fish. Very simple, very special.

Ingredients

2 tablespoons hazelnut, walnut, or olive oil
2 medium leeks

Side dish
Vegan
Gluten-free

Method

Preheat oven to 400°F. Cut four 12-inch lengths of aluminum foil. Spread 1 teaspoon oil on each to coat half.
Trim off roots and dark green leaf tops from leeks. Slice lengthwise toward leaf tips to halve each leek. Plunge up and down in a sinkful of w