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Leeks
Carrot and leek pie
Author:
Les Cultures de chez nous
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Preparation
25
Baking
45
Portions
4 to 6
Freezing
Yes
Calories
Sodium
Protein
Fiber
Cholesterol
Fat
Sugar
Carbohydrate
Iron
Calcium
Ingredients
Preparation
Ingredients
3 carrots
1 medium leek
1 piece of shortcrust pastry
30 ml (2 tablespoons) of honey
30 ml (2 tablespoons) of hazelnut
5 ml (1 teaspoon) of cumin powder
Olive oil
Salt and freshly ground pepper
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Carrot and leek pie
From
Mar 27
to
Jan 01
Preparation
Preheat oven to 410°F (210°C). Peel the carrots and cut them into slices, slightly bevelled.
Place the carrots in a pan with a little oil, season with salt and pepper and sprinkle with cumin. Add water to cover the carrots and bring to a boil. Reduce heat and simmer for about 20 minutes.
Cover the pie crust with parchment paper and fill it with rice or peas. Place in oven and bake for 10 to 15 minutes. Set aside.
Cut the leek into 3-5 mm (1/8-3/16 inch) slices.
Drain the carrots and place them in the bottom of the pie, alternating with the leek slices.
Sprinkle with coarsely chopped hazelnuts, salt and pepper and drizzle with honey and olive oil.
Bake for 10 minutes and enjoy.
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Carrot and leek pie
25 min
45 min
4 to 6
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