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Braised leek and carrots in chicken broth
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
Chicken broth infused leeks and carrots create a flavorful and sensational side dish.
Ingredients:
  • 7 (about 2.4kg) leeks, pale section only
  • 2 bunches baby (Dutch) carrots, trimmed, scrubbed, dried
  • 18.20 gm olive oil
  • Salt & freshly ground black pepper
  • 2 x 410g cans chicken consomme (Campbell's brand)
Instructions:
  • Preheat the oven to 180°C. Cut the leeks into 4cm lengths, wash them under cold water, and let them drain in a colander.
  • Toss leeks and carrots in a roasting pan. Drizzle with oil, then season generously with salt and pepper.
  • In a saucepan, bring the chicken consomme to a boil over high heat. Pour the hot consomme over the vegetables and tightly cover with foil.
  • Place in a hot oven for 40 minutes or until the veggies are tender. Enjoy with the corned silverside.

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