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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 8 |
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I cut this recipe out of the South Florida Sun-Sentinel many years ago. I made it for Thanksgiving and it has been requested every year since. Ingredients:
2 small leeks |
2 tablespoons butter |
16 medium carrots, peeled & thinly sliced |
3 tablespoons maple syrup (i usually use more to taste) |
1/4 teaspoon salt |
Directions:
1. Trim the dark green leaves from the leeks, and save for another use (such as making soup).
2. Split the leeks lengthwise, wash, blot dry and slice thinly; youll have about 1 1/2cups.
3. Melt the butter in a 12-inch skillet over medium-high heat.
4. Saute the leeks, stirring often, just until softened, about 4 minutes.
5. Remove and set aside half the leeks.
6. Add carrots, 1/2 cup water and the maple syrup to the skillet.
7. Simmer, covered just until the carrots are tender, 15 to 17 minutes.
8. Add the salt.
9. Stir in the reserved leeks and serve.
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