Best Butter Braised Carrots And Leeks Recipes

Carrots and Leeks image

Provided by Ian Knauer

Yield Makes 4 servings

Number Of Ingredients 5

3 medium leeks (white and pale green parts only)
3 tablespoons unsalted butter
1 lb carrots, cut diagonally into 1 1/4-inch pieces
1 1/4 cups water
1/2 cup red-wine vinegar

Steps:

Halve leeks lengthwise, then cut crosswise into 1-inch pieces and wash
Sauté leeks in butter with 1 teaspoon salt and 1/2 teaspoon pepper in a 12-inch heavy skillet over medium-high heat until softened, 5 to 6 minutes.
Stir in carrots, water, and vinegar. Cook, covered, over medium-high heat until carrots are tender, 20 to 25 minutes.
Boil, uncovered, until liquid has evaporated, 3 to 5 minutes.

Quick-Braised Carrots With Butter image

Provided by Velouria

Categories Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

1 lb carrots, peeled and cut into 1/4 inch-thick slices or 1 lb baby carrots
1 tablespoon canola oil or 1 tablespoon vegetable oil
1/4 cup water
1 tablespoon maple syrup or 1 teaspoon sugar
salt, to taste
fresh ground black pepper, to taste
1 -2 tablespoon minced fresh parsley or 1 -2 tablespoon mint, for garnish

Steps:

Place all ingredients except the fresh parsley or mint in a medium saucepan over high heat, bring to a boil, and cover.
Turn heat to medium-low and cook for 5 minutes.
Uncover saucepan and raise the heat a little.
Cook, stirring occasionally, until liquid has evaporated and carrots are cooking in butter or oil.
Lower the heat and keep cooking, stirring occasionally, until carrots are tender (not mushy), a couple of minutes longer.
Taste and adjust salt and pepper if necessary.
Garnish with the fresh parsley or mint and enjoy!