This is a beautiful Autumn and Winter dish that can also be made with Spring vegetables. Today it might be Spring, but leeks and carrots are still on the menu on the colder days of this transitional season.
You can vary this dish. For example, use leeks only, or carrots only. Potatoes on their own are also very very good.
This dish is one of the vegetarian recipes from our first blog which was in existence from 1995 – 2006. You can find other recipes from that blog in the Retro Recipes series.
Leeks and other Vegetables Braised with Tomato and Herbs
|12 small leeks||1 red onion||6 thin carrots|
|3 small garlic bulbs||3 stalks celery||4 tomatoes|
|3 Tblspn olive oil||3 Tblspn oregano, fresh||1 bay leaf|
|1 sprig sage||1 sprig thyme||2 cups good vegetable stock|
|salt and pepper|
Trim the leeks and wash carefully to remove all dirt. Peel the onion and chop into fine dice. Dice the celery. Cut the tomatoes into small pieces. Choose an ovenproof dish that will accommodate the leeks without bending.
Heat the olive oil in a saucepan and add the onion and celery. Cook until soft. Add the diced tomatoes and cook about 3 minutes. Add the chopped oregano, the stock, and salt and pepper. Lay this mixture at the bottom of the ovenproof dish.
Lay the leeks, carrots and whole garlic bulbs, and any other winter vegetables on this mixture. Add the herb sprigs and bay leaf. Cover and braise in a slow oven of 180 degrees C for 1 – 1.5 hours.
To serve, remove the bay leaf and the herb sprigs, place the vegetables on a serving platter, scatter with some of the tomato mixture and decorate with fresh herbs.
This dish is one of the vegetarian recipes from our first blog which was in existence from 1995 – 2006. It is cross posted on our sister site, A Life (Time) of Cooking, as part of the Retro Recipes series.
browse some of the Carrot recipes
- Carrot Sambol
- Parsnip and Carrot Mash
- Roasted Carrots with Pomegranate Molasses
- Spicy Parsnip and Carrot Soup