Tuesday, January 22, 2019

Carrots and Leeks with Fresh Mint


Quantity : 2 servings
Preparation : 10 min Cooking : 50 min

2 carrots, cut into 1 cm rounds 200 g
1 leeks, cut into 2 cm pieces 300 g
2 tbsp olive oil 35 mL
1/2 tbsp gingerroot, grated 7 g
2 tbsp fresh mint 6 g
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]


Preheat the oven to 195°C/375°F.
Prepare the carrots and cut them into rounds about 1 cm thick. Prepare the leeks, remove about ¼ of the dark-green part, and cut them into 2 cm pieces.
Transfer the vegetables to a baking sheet or dish (do not choose one that is too large, since the vegetables will reduce considerably in size while cooking). Add the oil, minced ginger, salt and pepper. Mix well to coat thoroughly with oil, then put in the oven and bake about 35 min.
Finely chop half of the mint leaves then add them to the dish, mix and continue baking for about 15 min more. Garnish with the remaining mint leaves and serve.

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