Braised leek and carrots in chicken broth

Braised leek and carrots in chicken broth

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Leeks and carrots are infused with the flavour of chicken broth in this sensational side dish.

The ingredient of Braised leek and carrots in chicken broth

  1. 7 (about 2.4kg) leeks, pale section only
  2. 2 bunches baby (Dutch) carrots, trimmed, scrubbed, dried
  3. 1 tablespoon olive oil
  4. Salt & freshly ground black pepper
  5. 2 x 410g cans chicken consomme (Campbells brand)

The instruction how to make Braised leek and carrots in chicken broth

  1. Preheat oven to 180u00b0C. Cut the leeks crossways into 4cm lengths. Wash under cold running water and place in a colander to drain.
  2. Combine the leek and carrots in a large roasting pan. Drizzle with the oil and season with salt and pepper.
  3. Place the chicken consomme in a saucepan over high heat and bring to the boil. Pour the consomme over the vegetables and cover tightly with foil.
  4. Bake in preheated oven for 40 minutes or until vegetables are tender. Serve with the corned silverside.

Nutritions of Braised leek and carrots in chicken broth

fatContent: 137.903 calories
saturatedFatContent: 4 grams fat
carbohydrateContent: 1 grams saturated fat
sugarContent: 13 grams carbohydrates
fibreContent: 13 grams sugar
proteinContent:
cholesterolContent: 9 grams protein
sodiumContent:

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