All too often, carrots and leeks are pushed to the status of side dish — but no more! In this savory, umami meal fresh carrots and leeks are braised in miso broth until tender and served on a bed of fragrant cardamom rice. While this can serve as a side dish, it stands strong as an entrée.
Miso-Braised Carrots With Leeks [Vegan]
Serves
2-4
Ingredients You Need for Miso-Braised Carrots With Leeks [Vegan]
For the Carrots and Leeks:
- 1 bunch carrots, scrubbed and tops trimmed
- 2 leeks, scrubbed and dark green tops removed
- 1 heaped tablespoon coconut oil
- 1 tablespoon miso
- 1 cup vegetable broth
- A pinch of sea salt and pepper
For the Rice:
- 3/4 cup white basmati rice
- 1 1/4 cups of water (plus a bit more if needed)
- 1/2 tablespoon coconut oil
- 5 smashed green cardamom pods
- Juice of 1/2 a lemon
- 3 tablespoons minced cilantro
- A pinch of sea salt
How to Prepare Miso-Braised Carrots With Leeks [Vegan]
To Make the Rice:
- Combine the rice, water, coconut oil, and cardamom pods in a pot. Heat over high until it just starts to boil. Reduce the heat to a low simmer, stir it a couple of times, then cover and cook for 15 minutes.
- If the rice looks a bit dry towards the end of the cooking time, add up to 1/4 cup more water. Remove the rice from the heat, leaving the top on it so it can steam.
To Make the Vegetables:
- Heat the coconut oil in a large pan over medium heat. Mix the broth and miso together in a small bowl and set aside. Add the carrots and leeks in a single layer and sear for 2 minutes. Flip and sear on the other side for 1-2 more minutes.
- Add the miso broth mixture to the pan, sprinkle with a bit of salt and pepper, and reduce the heat to low. Partially cover the pan and braise the carrots and leeks 15-20 minutes until tender.
To Serve:
- Put everything together: remove the cardamom pods from the rice and discard. Add the lemon juice, cilantro, and pinch of salt to the rice and mix to combine.
- Make a bed of rice on a serving platter or plate and arrange the carrots and leeks over the top of it. Spoon any of the leftover miso broth over the vegetables and garnish with additional cilantro if you prefer.
Help keep One Green Planet free and independent! Together we can ensure our platform remains a hub for empowering ideas committed to fighting for a sustainable, healthy, and compassionate world. Please support us in keeping our mission strong.
About The Author
Courtney West
See My RecipesMy personal journey is to share what I eat as a vegan and portray the vegan diet as one of inclusion, not exclusion. When I’m not photographing food and developing recipes for Sweet Miscellany, I’m working towards becoming a holistic health coach and yoga instructor and exploring my hometown of Houston, Texas.
Comments