Sauteed Leeks and Carrots

Dancer^'s Note:

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.

• Total Time: 30 mins
• Prep Time: 15 mins
• Cook Time: 15 mins

Ingredients:

Servings: 4

• 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.

Reviews

[SuzTheQ]

Wonderful side dish! I love carrots, and love this new way to prepare them. I didn't use the nutmeg (because I forgot) but will next time. Also, I added a sprinkle of garlic powder and small amount of agave at the end for a little sweetness. A definite keeper- thanks Dancer!

[ramartin42]

What a fantastic yet simple recipe! I was looking for a recipe to use up some extra leeks I had, and this fit the bill - we were amazed how delicious this came out to be! Thank you for sharing!

[Bergy]

I cut the recipe in half - I didn't use oil just tossed the veggies so they wouldn't stick. Excellent flavor, super easy to make.. TRhanks Dancer for yet another super recipe