Directions:
- Halve leeks lengthwise, then cut crosswise into 1-inch pieces and wash
- Sauté leeks in butter with 1 teaspoon salt and 1/2 teaspoon pepper in a 12-inch heavy skillet over medium-high heat until softened, 5 to 6 minutes.
- Stir in carrots, water, and vinegar. Cook, covered, over medium-high heat until carrots are tender, 20 to 25 minutes.
- Boil, uncovered, until liquid has evaporated, 3 to 5 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 169.24 Kcal (709 kJ) | ||
| Calories from fat | 77.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.63g | 13% | |
|---|---|---|---|
| Cholesterol | 22.9mg | 8% | |
| Sodium | 96.62mg | 4% | |
| Potassium | 497.16mg | 11% | |
| Total Carbs | 20.68g | 7% | |
| Sugars | 8.34g | 33% | |
| Dietary Fiber | 4.74g | 19% | |
| Protein | 2.58g | 5% | |
| Vitamin C | 15.1mg | 25% | |
| Vitamin A | 1.2mg | 41% | |
| Iron | 1.3mg | 7% | |
| Calcium | 88.6mg | 9% | |
| Amount Per 100 g | |||
| Calories | 57.42 Kcal (240 kJ) | ||
| Calories from fat | 26.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.93g | 13% | |
|---|---|---|---|
| Cholesterol | 7.77mg | 8% | |
| Sodium | 32.79mg | 4% | |
| Potassium | 168.69mg | 11% | |
| Total Carbs | 7.02g | 7% | |
| Sugars | 2.83g | 33% | |
| Dietary Fiber | 1.61g | 19% | |
| Protein | 0.87g | 5% | |
| Vitamin C | 5.1mg | 25% | |
| Vitamin A | 0.4mg | 41% | |
| Iron | 0.5mg | 7% | |
| Calcium | 30mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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