Glazed Carrots and Leeks

JackieOhNo!'s Note:

From Woman's World Magazine, March 17, 2008. Remember, leeks can be sandy, so sak the cut pieces in water to thoroughly remove any sand.

• Total Time: 35 mins
• Prep Time: 20 mins
• Cook Time: 15 mins

Ingredients:

Servings: 8

• 3 tablespoons butter
• ¼ cup packed dark brown sugar
• ¾ teaspoon dried thyme
• ½ teaspoon salt
• ¼ teaspoon pepper
• 2 lbs carrots , diagonally cut into 1-inch-long pieces
• 3 leeks , white and light green parts only, cut into 1/2-inch-thick slices, about 2 cups

Directions:

1. In large nonstick skillet, melt butter with sugar, thyme, salt and pepper over medium heat. Add carrots, leeks and 1/4 cup water; cover and cook, stirring once, 10 minutes. Uncover; cook, stirring occasionally, until vegetables are tender and glazed, 6-7 minutes.

Reviews

[Karen Elizabeth]

Very good! I did cook my carrots for about ten minutes first, before adding anything, as DH likes them very tender, I then drained them and continued as directed. We loved these! Sweet without being too sweet, and the flavours compliment each other well. Will definitely make this again, thanks, Jackie!

[Chef #1276266]

I had never cooked leeks before and was trying to find a recipe that my family would like. This recipe was a hit! It was easy to make and very good. I will definately make this recipe again.

[*Parsley*]

A tasty and colorful veggie side dish. I made no changes to the recipe and was perfectly happy with it. It's a great way to use the sometimes forgotton leeks. Loved the bit of sweetness. Thanx for sharing!