Sauteed Carrots and Leeks |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Vegetable accompaniment to Roast Rack of Venison and Horseradish Potatoes. Recipe extracted from Epicure supplement, Winter, 1988, of Toronto Life Magazine. Ingredients:
1 1/2 lbs carrots, sliced |
salt |
1 bunch leek, carefully washed,and sliced |
3 tablespoons unsalted butter |
black pepper, freshly ground |
Directions:
1. Cook carrots in boiling salted water until tender (about 3 minutes).
2. Using a large skilled, cook Leeks in hot butter 3 to 5 minutes.
3. Add carrots to leeks, season and serve hot.
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