Prep 15 mins
Cook 25 mins
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.
- 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
- Trim the dark green leaves from the leeks, and save for another use (such as making soup).
- Split the leeks lengthwise, wash, blot dry and slice thinly; youll have about 1 1/2cups.
- Melt the butter in a 12-inch skillet over medium-high heat.
- Saute the leeks, stirring often, just until softened, about 4 minutes.
- Remove and set aside half the leeks.
- Add carrots, 1/2 cup water and the maple syrup to the skillet.
- Simmer, covered just until the carrots are tender, 15 to 17 minutes.
- Add the salt.
- Stir in the reserved leeks and serve.
Thanks for this recipe we have used basics many times.The first time I made this it turned out good but needed to simmer longer both the leeks and carrots were still a little to chewy for our tastes. I actually had better luck the next time when I added about a tablespoon of brown sugar and increased cooking time about 10 minutes.
Very good combination. I loved the maple taste.