Sauteed Carrots and Leeks

TOOLBELT DIVA's Note:

Vegetable accompaniment to Roast Rack of Venison and Horseradish Potatoes. Recipe extracted from Epicure supplement, Winter, 1988, of Toronto Life Magazine.

• Total Time: 20 mins
• Prep Time: 10 mins
• Cook Time: 10 mins

Ingredients:

Servings: 6

• 1 ½ 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.

Reviews

[Kasha]

Simple, fast, cheap side dish. I did cook the leeks a good 10 minutes, as I wanted them limp. Also added a bit of salt. You could serve this next to anything and it would be good. Also a very pretty color combo with the pale green leeks and carrots. Rarely have I seen my husband put away so many veggies in one sitting. I served with Toolie's Roast filet mignon de porc with Stilton, which is also excellent, and made a fine dinner!

[Siava]

I cheated and nuked a steam-in-bag veggie medley, then sauted the leeks as directed and tossed all together. Lip smacking good! Thanks so much for posting this recipe.

[eye4colour]

excellent! I have never reviewed a recipe on here before but this one compelled me to do so! Thanks so much, even my toddlers ate this!