From the St Petersburg Times, November 20, 2005. Serves eight.
Ingredients
8 large carrots
4 large leeks
extra virgin olive oil
1 Tbl crumbled dried tarragon
salt and pepper to taste
Directions
Preheat oven to 375 degrees. Wash and peel carrots and cut into 1-inch chunks. Trim leeks, reserving tough parts for making stock if you wish. Split leeks in the middle lengthwise and wash thoroughly to remove any sand and dirt. Cut into lengths about the same size as the carrots. Pour olive oil to cover the bottom of a heavy-bottomed, oven-proof skillet. Heat and add carrots; toss and pan-roast until the vegetables begin to brown a little. Add the tarragon and salt and pepper. Transfer to a baking sheet and place in oven. Add a little additional olive oil to the pan and sauté leeks until they wilt and begin to caramelize. After the carrots have baked for about 1 hour, add the leeks, toss with the carrots and continue baking for about 15 minutes or until the vegetables can easily be pierced with a fork. This can be made ahead and warmed or served at room temperature.
a little of each 