Sauteed Leeks and Carrots |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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From The Vegetarian 5-Ingredient Gourmet, by Nava Atlas. Leeks and carrots both have a natural sweetness that mingles nicely. This is a mild and pleasant side dish, good with pasta, potatoes, and soy dishes. We loved this dish. Ingredients:
1 tablespoon light olive oil |
1/4 cup dry white wine |
3 medium leeks, white and palest green parts only, chopped and very well rinsed |
4 large carrots, peeled and sliced |
1 pinch nutmeg (optional) |
salt & freshly ground black pepper |
Directions:
1. Heat the oil and wine in a wide skillet.
2. Add the leeks and carrots, cover, and cook over medium-low heat, for about 8 to 10 minutes, or until tender-crisp.
3. Uncover and sauté, stirring frequently, until the leeks and carrots begin to turn golden.
4. Stir in the nutmeg, if desired, season with salt and pepper, and serve.
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