Braised Leeks & Carrots with Parmesan Breadcrumbs

Recipes & food styling Fiona Smith, Photography Aaron McLean, Styling Sara Black

	4 leeks, washed and trimmed
	12 small carrots, peeled
	2 sprigs fresh thyme
	3 tablespoons olive oil
	1⁄4 cup vegetable stock or water
	1 cup coarse fresh breadcrumbs
	1⁄2 cup grated parmesan
	2 tablespoons chopped parsley
	1 teaspoon mustard
	2 tablespoons white wine vinegar
	3 tablespoons extra virgin olive oil

1.	Heat the oven to 190°C.
2.	Cut the leeks into thirds and put them, along with the carrots, in a casserole dish with a lid.
3.	Add the thyme, season with salt and pepper and drizzle over 2 tablespoons of the olive oil then toss to coat.
4.	Pour over the vegetable stock or water and cover.
5.	Cook for 40-45 minutes until very tender, stirring once or twice.
6.	Heat the remaining 1 tablespoon of oil in a frying pan and toast the fresh breadcrumbs for 5 minutes.
7.	While this is cooking mix the parmesan and parsley together in a bowl.
8.	Add the hot crumbs to this and stir immediately.
9.	Whisk together the mustard, vinegar and extra virgin olive oil in a small bowl.
10.	To serve, drizzle the dressing over the braised leek and carrots, then scatter over the crumbs.