Buttered Leeks & Carrots
It really doesn’t have to be that complicated.
Succulent buttery carrots and leeks steal the show with rich flavor, crispy bits along the edges, and just enough crunch to make it feel hearty.
Americans are committed to this idea that every meal must have the components of the USDA Food Pyramid. My travels across the world have taught me that, sometimes, the best meal is one that is just ... simple.
This is one of those dishes. It's plenty filling, satisfying, and provides more nutrients than most fast food meals with calories in triplicate. It takes at most 30 minutes but honestly, it takes me five in prep and then I walk away and come back in ten minutes and eat. It really doesn't have to be that complicated.
Buttery carrots and leeks cooked to just the right texture, a hunk of warm bread alongside. Maybe a few almonds to finish the meal. If in doubt, add a glass of wine, preferably Pinot Grigio in this case, something slightly dry and grassy. Chilled sparkling water with a slice of lemon is just as wonderful.
This serves two, like most of my meals. Feel free to double or triple it. If you really feel extra sustenance is needed, you can add cannellini beans or thinly-sliced baked chicken breasts.
Our carrots this week came from Salad Days, an organic purveyor of produce at our local farmer's market. They are earthy and crunchy this time of year, which lends itself beautifully to this recipe. The leeks came from Whole Foods, and I'm sorry about that, but I was craving them and they really aren't in season in Kentucky right now.
Ingredients:
4-6 medium carrots, peeled, ends trimmed
1 large Leek
A lot of butter - maybe 4 tbsp
Dash of salt
Fresh, crusty bread in thick slices, warmed (optional)
Step 1: Prep
Listen, this is really not complicated. I meant it.
Grab a small baking sheet and preheat your oven to 350 degrees. This is a delicate dish with delicate flavors. You don't want to cremate the damn thing.
Take your peeled carrots and slice them in big chunks diagonally (see photo). The diagonal cuts allow for more surface area to grab the butter and carmelize on the pan while maintaining enough texture to avoid the dreaded mushy carrot.
Slice your leek into rings.
Place them both on the baking sheet, add the butter over top and a dash of salt.
Seriously, that's it.
Veggie prep on a pan. Nothing fancy.
Step 2: Cook
Put the baking sheet in the oven and set a timer for 15 -18 minutes. Walk away. Pour a drink. Feed the dogs. Prep your gym bag. It's fine.
If you're eating bread, and I really don't know why you wouldn't, slice it and pop it in the oven in the last few minutes.
Step 3: Eat
Put some carrots and leeks on a plate and add your bread if you're having it. Drag it around to get the extra butter. Some cow worked really hard to make that butter, so don't waste it. Plus, it's high in Vitamin A, a potent vitamin supporting general human health, so give yourself a break.
That's it. It's really not that complicated.