Creating Your Portuguese Delight: Leek and Carrot à Brás
Welcome to a culinary journey that will take you to the heart of Portugal with our Leek and Carrot à Brás recipe. This dish, a delightful twist on the traditional Bacalhau à Brás, is a testament to the versatility and vibrancy of Portuguese cuisine. It’s a symphony of flavors, combining the sweetness of leeks and carrots with the robustness of olives, all held together by the richness of eggs.
The Leek and Carrot à Brás is not just a dish; it’s an experience that brings the essence of Portuguese cuisine to your kitchen. Whether you’re a seasoned cook or a beginner, this recipe is easy to follow and guarantees a delicious and nutritious meal. So, let’s embark on this gastronomic adventure and discover the magic of Leek and Carrot à Brás.
You may also be interested in: Legumes à Brás: A Vegetarian Delight or another Vegetarian Recipes. You can also check out our other Main Dishes Recipes.
Leek and Carrot à Brás
Ingredients
- 4 eggs
- 3 cloves of garlic
- 2 onions
- 14 oz leeks
- 4 carrots
- black olives and cherry tomatoes. to taste
- olive oil to taste
- parsley, salt and pepper to taste
Instructions
- First, cut the onions into half-moons, chop the garlic, and slice the olives and leeks.
- Heat a pan or wok with the olive oil add the onions, garlic, olives, and leeks, and cook for a few minutes until the vegetables are soft.
- Season with salt and pepper.
- Meanwhile, grate the carrot and chop the parsley.
- Separately, beat the eggs in a bowl and add the parsley.
- Add the grated carrot to the vegetable mixture, stir, and cook for 2-3 minutes.
- Then add the beaten eggs and parsley and mix until cooked.
- Serve garnished with black olives and cherry tomatoes.
- Enjoy your cooking!
