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On Rosh Hashanah, we pass down traditions and prepare dishes rich with meaning. We eat special foods call simanim, or symbols, to express our prayers for the coming year. Creamy Rosemary Leeks and Carrots allows you to combine two of these powerful symbols in one fragrantly delicious dish that works with chicken, beef or on it’s own. Shana Tova!
Creamy Rosemary Leeks and Carrots
On Rosh Hashanah, we pass down traditions and prepare dishes rich with meaning. We eat special foods call simanim, or symbols, to express our prayers for the coming year. Creamy Rosemary Leeks and Carrots allows you to combine two of these powerful symbols in one fragrantly delicious dish that works with chicken, beef or on it’s own.
- Leeks (Hebrew: karti) represent a plea that our enemies be “cut off” (yikartu), meaning the negative forces and ill intentions of the past year will be banished from our lives.
- Carrots (Yiddish: mehren) symbolize our wish that our “merits increase” (merin). Their sweet flavor reminds us to focus on the positive contributions we make to the world.
Creamy Rosemary Leeks and Carrots is a delicious way to cook with tradition and represent our meaningful intentions for the year ahead.
Making Creamy Rosemary Leeks and Carrots
The whole concept of Creamy Rosemary Leeks and Carrots started with a recipe for Onions Baked with Rosemary and Cream I saw in an email from allrecipes.com. While I certainly wasn’t going to make this dish with onions (they absolutely hate me), I did think the original photo was gorgeous. I thought about how I could make this recipe applicable for Rosh Hashanah and immediately leeks popped into my very full brain. If the leeks were carefully cut into inch-thick sections then the beautiful “flower-ish” shape could be maintained for a gorgeous simanim side dish.
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The original Onions Baked with Rosemary and Cream from allrecipes.com. Super pretty but not going to eat that…
The add-ons and changes to make this a whole new Creamy Rosemary Leeks and Carrots recipe from Kosher Everyday š
I LOVE that there are so many fresh veggies in this recipe, but I had to make a bunch of changes. Here are the things I did to make this recipe what it is today.
Love all the freshness in Creamy Rosemary Leeks and Carrots.
Adding Carrots
I wanted to add some pops of color to the recipe, and what goes great with leeks? Carrots. Using pretty fresh, thin bunches of carrots was perfect, and if you happen to have a bunch with the greens on top you can add them too. Just make sure that if you’re making the crispier version of this recipe to remove them before they get too crispy otherwise you kind of end up with a mess of smushy stems.
I used a fresh bunch of around 7-8 thin carrots for Creamy Rosemary Leeks and Carrots. I originally debated about leaving the carrots whole, but decided that they’d cook better and be easier to eat if they were cut up. I left the fun tips on the bottoms of the carrots though.
Crispy or not to Crispy… that is the question
The first time I made this recipe I followed the original recipes cooking time and temperature. If you do that, you’ll end up with a much crispier dish.
Creamy Rosemary Leeks and Carrots – Well Done Version. Delicious, but a little crispy on the edges.
I made them again but reduced the cooking time and left off the carrot greens (they weren’t so pretty this time) and they were still beautiful and delicious, just not as crispy/caramelized.
Creamy Rosemary Leeks and Carrots the less caramelized version. By reducing the cooking time you get a less crispy version. The choice is yours.
Making Creamy Rosemary Leeks and Carrots dairy free
There are a few options when making Creamy Rosemary Leeks and Carrots “pareve”. You can use a dairy-free heavy whipping cream (like Rich’s) or you can use a plant based creamer. In my recipes I ended up using an oat based creamer that seemed pretty thick. It was more natural than using Rich’s whip so I felt better about using it. Either way, the cream sauce will be most excellent.
Here’s the recipe for Creamy Rosemary Leeks and Carrots
As always, you are the Executive Chef in your kitchen. I’ll provide some optional modifications to the recipe in the notes below.
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Creamy Rosemary Leeks and Carrots
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 servings 1x
- Category: Vegetable
- Method: Baking
- Cuisine: Gluten Free
- Diet: Kosher
Description
On Rosh Hashanah, we pass down traditions and prepare dishes rich with meaning. On Rosh Hashanah, we eat special foods call simanim, or symbols, to express our prayers for the coming year. Creamy Rosemary Leeks and Carrots allows you to combine two of these powerful symbols in one fragrantly delicious dish that works with chicken, beef or on it’s own.
- Leeks (Hebrew: karti) represent a plea that our enemies be “cut off” (yikartu), meaning the negative forces and ill intentions of the past year will be banished from our lives.
- Carrots (Yiddish: mehren) symbolize our wish that our “merits increase” (merin). Their sweet flavor reminds us to focus on the positive contributions we make to the world.
Creamy Rosemary Leeks and Carrots is a delicious way to cook with tradition and represent our meaningful intentions for the year ahead.
Ingredients
- 3-4 fat leeks, white part only, cut into 1-inch slices (be careful to maintain the roundness of each slice) (see note)
- 1 bunch fresh carrots with greens, scrubbed and each cut into 3-inch pieces, greens removed and saved
- 2 tablespoons extra virgin olive oil
- 3 stems rosemary, stems removed and coarsely chopped
- kosher salt
- black pepper to taste
- 3 cups chicken stock
- 1/2 cup plant based heavy cream
- additional rosemary stems for garnish
Get Recipe Ingredients
Instructions
- Preheat oven to 425Ā°F or 400Ā°F Convection.
- On a large baking sheet (see note), carefully place the leek rounds, cut side down. Place the carrots around the leeks. If using, place the carrot greens around the leeks and carrots.
- Sprinkle the whole pan with the olive oil, rosemary, salt and black pepper. Pour the stock over the vegetables.
- Bake the leeks and carrots for 45 minutes, then pour the cream over the vegetables.
- For less well done leeks and carrots, bake for an additional 15 minutes. For more well done vegetables bake for an additional 30 minutes or until the desired crispiness is reached.
- Serve hot on a platter garnished with additional rosemary stems.
Equipment
4P Modern Knife Set by Hast – Use code KED15 for 15% off
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7″ Bunka Chef Knife – Forge To Table CODE: KOSHEREVERYDAY for 10% off
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7P Minimalist Knife Set by Hast – Use code KED15 for 15% off
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Caraway Baking Sheet Duo – Black and Gold
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Caraway Baking Sheet Duo – Perracotta
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OXO 2 Cup Adjustable Measuring Cup
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OXO 3 Piece Angled Measuring Cup Set
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Buy Now ā Notes
To clean the leeks, here’s my method. Cut off the dark green leaves then make a deep slit down the length or the leek. Run it under cold water, spreading the leaves to remove any grit etc. carefully not letting the leek fall apart. Squeeze the leek to remove any extra moisture caught between the leaves.
To make sure that the leek rounds don’t fall apart, carefully cut the leek, squeezing tightly with the slit side down. Gently move the slices, cut side down making sure all the round layers are intact.
In one of the versions of the recipe I included the carrot greens and in another I didn’t. Both versions of the recipe are good, however, the greens do not present and beautifully in the more well done version.
I’m a HUGE fan of Caraway ceramic baking sheets. When using them I don’t add any additional grease to the bottom of the pan. If you don’t have ceramic/non-stick baking sheets, cover the bottom of the baking sheet with foil (NOT parchment) and spray with non-stick spray.
To make this recipe dairy-free (pareve), substitute vegetable stock for the chicken stock.
Nutrition
- Serving Size:
- Calories: 123
- Sugar: 4.1 g
- Sodium: 445.9 mg
- Fat: 7.5 g
- Saturated Fat: 2.6 g
- Carbohydrates: 11.5 g
- Fiber: 1.4 g
- Protein: 3.3 g
- Cholesterol: 11.2 mg
Make sure to check out my recipe for the amazing Apple Cider Donut Cake!!!
Apple Cider Donut Cake is modern mashup is what happens when a classic Jewish New Year dessert meets a beloved fall-favorite donut.
More Cravable Rosh Hashanah Cakes
LOOKING FOR EVEN MORE ROSH HASHANAH RECIPES!!!
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I’m excited to announce the launch of my brand, spankin’ new, Amazon Influencer storefront. The purpose of this store is to share with you all of my favorite tools, ingredients and accessories that I use on Kosher Everyday. If there’s something you’d like to see please let me know and I’ll make sure to add it. I’m updating the storefront all the time. I’ve put together a complete Gluten Free Challah Storefront with everything you need to make fabulous Gluten Free Challah!Additionally there is a brand new Rosh Hashanah Storefront with fun and beautiful items to help enhance your holiday!
Apple Challah Board Fruit Tray!!!
Dried Fruit Gift Basket – the tray turns into a Challah basket!
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I’d love to hear what you think!
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Can this be made ahead and frozen?
Thanks for your question Karen. I made it and refrigerated it several days in advance. I haven’t tried freezing it. If you do, please let me know how it turns out. Shanah Tova, Sharon
Taste is good, recipe could use a little work. It definitely does not make 8 servings, unless each person is only having like half of a carrot. The recipe also does not say when to add the chicken stock in. I added it in to the base of the pan, before putting it in the oven, which is when I assume it should be going in, but it should be indicated in the recipe. If I hadnāt roasted things before, I might not know that. I also added the pan back into the oven for a couple of minutes after pouring the cream over – I used rippleās plant based half and half – to try and incorporate it all more. The creamy part is very thin, Iād be curious to see how an oat based cream worked. This might be a recipe that would be better (and more complicated/work) where you use a pan that can go on the stovetop and in the oven, and once you remove it from the oven, remove the carrots and the leeks, then make a cream based sauce with a bit more stock and cream, let it reduce on the stovetop, then add the veggies back in.
Still, tasty, and not too difficult. Iād definitely double the amt of veggies used to fill up a pan the way that the image shows though.
Thanks for your comments Sophia. I appreciate your pointing out the omission of the stock. I fixed that in the recipe. I’m not sure why your recipe came out with less vegetables. I’ll make sure to double check next time I make it. All the best, Sharon