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
Instructions
- Preheat oven to 425°F or 400°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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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
