Total Time
Prep 10 mins
Cook 10 mins

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

Ingredients Nutrition


  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.


Most Helpful

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!

Kasha March 21, 2004

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.

Siava September 07, 2009

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!

eye4colour July 22, 2008

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