Braised Leeks with Carrot-Tahini Sauce
February 2, 2024
In this Recipe
Ingredients
FOR THE LEEKS
Leek4 medium, dark greens trimmed, cut in half lengthwise
Vegetable Stock1/2 cup
Butter1 tbsp unsalted
Kosher Saltto season
FOR THE CARROT-TAHINI SAUCE
Carrots3 medium, cut into 1” pieces
Olive Oil4 tbsp, divided
Cumin¼ tsp
Coriander½ tsp ground
Garlic2 cloves
Honey1 tbsp (or more to taste)
Lemonsjuice of 1
Tahini1/4 cup
FOR ASSEMBLY
Olive Oilfor assembly
Flake Saltfor assembly
Steps
- FOR THE LEEKS
- Preheat oven to 350° F. Arrange the leeks in a baking dish large enough for them to be in a single layer, cut side up. Dot with the butter and season with kosher salt. Pour the stock over the leeks and cover tightly with a lid or aluminum foil.
- Place into the oven and cook for 30-40 minutes, until the leeks are very tender.
- FOR THE CARROT-TAHINI SAUCE
- While the leeks are baking, place the carrots into a small saucepan with ½ cup of water. Turn the heat to medium-high and bring to a simmer. Cover and cook for 10 minutes. Remove the lid and continue cooking until all of the liquid has evaporated. Add 1 tbsp of oil and continue cooking to lightly brown the carrots.
- Place the carrots into the bowl of a food processor and pulse until relatively smooth. Add the remaining ingredients and process until completely smooth. Season with salt to taste. If the sauce is a little thick, add a tiny bit of water at a time to thin.
- FOR ASSEMBLY
- Slather the carrot-tahini sauce onto a platter. Arrange the leeks on top. Drizzle liberally with olive oil and season with flake salt for texture.
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