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Kitchen Notebook

May 23, 2016

Leeks with Kumquat Vinaigrette, Chervil Tossed Carrots, and Fava Beans

30 Mins

Prep Time: 30 Minutes

Serves 2


  • 2 Leeks, cleaned
  • 1 bunch Carrots
  • 2 Tbsp. Chervil or Parsley, chopped
  • 10 Kumquats, sliced and seeded (leave the peel on)
  • 1 tsp. Shallot, finely chopped
  • 1 tsp Honey
  • ½ cup Olive Oil
  • Salt and Pepper to taste

Preheat oven to 400.

Cut the roots off the leeks, and remove the tough outer layer. Bring a large pot of salted water to a boil and add leeks. Boil for 15-20 minutes, or until a paring knife can go all the way through without resistance. Remove from water and drain on a paper towel.

Halve carrots from tip to tip, then toss with a drizzle of olive oil, salt and pepper. Lay on a baking sheet, and roast until carrots are soft, about 20 minutes.

Shell the fava beans by running a knife along the seam of the pods. Bring a large pot of heavily salted water to a boil, and boil the beans for 3 minutes. Allow to cool, then peel the outer layer of the beans. Saute in olive oil over medium heat until desired consistency is reached, 5-7 minutes.

To make the vinaigrette, place the kumquats into a small food processor and pulse a few times. Add the shallot, honey, and salt.  Pulse a few more times until nearly smooth.  Add 1/4 cup olive oil and blend.

Halve the leeks and arrange on a serving platter. Drizzle the leeks and the fava beans with the kumquat dressing.

30 Mins Carrot carrots Chervil Fava Beans Kumquats Leek Parsley Recipe Spring Veg

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30 Mins Carrot carrots Chervil Fava Beans Kumquats Leek Parsley Recipe Spring Veg

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