Fried Leek on Carrot Polenta
A delightful dish of fried leek served atop creamy carrot polenta, featuring fresh vegetables from the vegetable category. Try this and more recipes from Spoonsparrow!
Ingredients
- 2 carrots
- Salt
- 1 Shallot
- 1 Garlic clove
- 2 tbsp olive oil
- 500 ml instant vegetable broth
- 150 g polenta
- 1 organic lemon (zest and juice)
- Pepper
- 1 tsp finely chopped tarragon
- 2 large leeks
- 4 tbsp olive oil
Instructions
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1.
Peel carrots and dice them very finely. Cook in salted water for 3-4 minutes, then drain. Peel shallot and garlic and dice finely. Heat olive oil. Sauté shallot and garlic until translucent. Add broth and stir in polenta grains. Simmer gently for 8-10 minutes while stirring. Fold in lemon juice and zest. Season with salt and pepper. Stir in tarragon and carrots.
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2.
Clean leeks, rinse thoroughly, and cut into finger‑length pieces. Heat olive oil in a large non‑stick pan. Fry leeks for 5-8 minutes. Season with salt and pepper. Plate the fried leeks atop the carrot polenta. Garnish with additional tarragon if desired.
