Braised Leeks & Carrots with Parmesan Breadcrumbs - Cuisine Magazine - From New Zealand to the World

Ingredients

• 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