< Return to Seasonal Recipes

Braised Leeks with Carrots


5 tbsp butter or olive oil
1 bunch carrots, thickly sliced
2 fresh bay leaves
5 tbsp water
1 bunch baby leeks, thickly sliced
1/2 C white wine
2 tbsp fresh mint
Sea salt and ground black pepper


  1. Heat butter or oil and cook carrots gently for 4-5 minutes.
  2. Add the bay leaves , seasoning and water to the pan. Bring to a boil and cook for ten minutes, or until the carrots are tender.
  3. Then remove the lid so the water can evaporate. Meanwhile heat another pan for the leeks and gently cook them for 4-5 minutes.
  4. Add seasoning and wine cook until leeks are tender.
  5. Toss the leeks and carrots together cooking off any additional moisture until the veggies are glazed in the butter.