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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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A shot of red-wine vinegar is all it takes to enliven this simple, earthy side dish. Ingredients:
3 medium leeks (white and pale green parts only) |
3 tablespoons unsalted butter |
1 lb carrots, cut diagonally into 1 1/4-inch pieces |
1 1/4 cups water |
1/2 cup red-wine vinegar |
Directions:
1. Halve leeks lengthwise, then cut crosswise into 1-inch pieces and wash
2. 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.
3. Stir in carrots, water, and vinegar. Cook, covered, over medium-high heat until carrots are tender, 20 to 25 minutes.
4. Boil, uncovered, until liquid has evaporated, 3 to 5 minutes.
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