Butter Braised Leeks and Rainbow Carrots
Photo by FoodNetworkKitchen
Leeks on Fleek!
Plus rainbow carrots make this dish nutritious to eat!
Delicious leeks are not as popular in American kitchens as they are in Europe and Asia. Leeks, also known as Ramps, are popular with foragers and top chefs alike due to their mild, sweet flavor and buttery texture. Ramps are found in the most elegant dishes and in the finest restaurants. Though they may seem complicated to cook with, leeks are quite versatile and can be used in your everyday cooking.
Leeks are an allium and related to chives, shallots, and garlic. Leeks are packed with beneficial plant compounds such as antioxidants, magnesium, and sulfur. They are high in vitamin A carotenoids, including beta carotene, Vitamins C and K. Leeks may improve digestion because they are an excellent source of soluble fiber, including prebiotics that work to keep your gut healthy. Research suggests that a prebiotic-rich diet aids your body’s absorption of important nutrients, which can boost your overall health.
Not only are Rainbow Carrots quite beautiful to look at they also bestow an abundance of nutrient benefits. All varieties of carrots are high in fiber, potassium, vitamin c, and k. However, different pigments contain specific phytonutrients that offer slightly different nutrition benefits.
Orange carrots contain beta and alpha-carotene pigments. This promotes vitamin A production by the body, which is essential for healthy eyes.
Yellow carrots contain xanthophylls and lutein. Xanthophyll is a plant-based nutrient that has numerous health benefits in humans. One of the important health benefits is that it keeps your reproductive system strong.
Red carrots are rich in lycopene, which is one of the most powerful antioxidants in the world. The antioxidant power of lycopene fights against toxins helps prevent cancer, helps to alleviate neuropathic pain, is good for your brain, and helps to improve heart health.
Purple carrots are rich in anthocyanins, the antioxidant compounds that give blueberries their distinctive color and superfood health benefits. Studies have found that these blue and purple pigments in purple carrots can improve memory, enhance vision, protect against heart attacks, which act as anti-inflammatories.
Selection & Storage:
The best selection of leeks and rainbow carrots can be found at local farmer’s markets, or in this week’s Spade & Plow CSA box.
To store leeks, do not wash them, but instead dust off soil remnants, trim excess greens and wrap each leek in plastic wrap, covering it completely. Place in a plastic bag and use within two weeks. Leeks do not freeze well as they turn mushy due to cell wall breakage.
To store carrots, remove tops, which can also be used for salad or pesto, but only last a few days in the refrigerator. Once you have cleaned the carrots, wrap them in a damp paper towel. Store fresh carrots up to 2 weeks.
Butter Braised Leeks and Rainbow Carrots
Recipe
Trim the tops of the carrots. Scrub the carrots well but do not peel; halve lengthwise. Wash the chopped leeks thoroughly.
Melt the butter in a wide pot over medium heat. Add the leeks and 1/4 teaspoon salt and toss to coat. Cover and cook, stirring occasionally, until almost tender, about 8 minutes. Add the carrots, lemon zest, nutmeg, 1/2 teaspoon salt, 1/4 teaspoon pepper and 1/2 cup water. Cover and continue cooking, stirring occasionally, until the carrots are tender, 15 to 20 more minutes.
Add half of the herbs, the lemon juice, and salt and pepper to taste; toss. Transfer the vegetables to a platter and top with the remaining herbs.
Ingredients
6 bunches baby rainbow carrots (3 pounds with tops)
2 large leeks, halved lengthwise and cut into 1 1/2-inch piece
5 tablespoons unsalted butter
Kosher salt
1 teaspoon finely grated lemon zest
1/2 teaspoon freshly grated nutmeg
Freshly ground pepper
1/2 cup chopped mixed fresh herbs (such as tarragon, chives, mint, parsley and/or basil)
1 tablespoon fresh lemon juice
Behind the scenes of Spade & Plow’s Leek and Carrot Harvest
