Carrots and Leeks
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 1 1/4 cups water
- 3 tablespoons unsalted butter
- Carbohydrate 20 g(7%)
- Cholesterol 23 mg(8%)
- Fat 9 g(14%)
- Fiber 4 g(18%)
- Protein 2 g(4%)
- Saturated Fat 6 g(28%)
- Sodium 98 mg(4%)
- Calories 169
Preparation Halve leeks lengthwise, then cut crosswise into 1-inch pieces and wash Sauté leeks in butter with 1 teaspoon salt and 1/2 teaspoon pepper in a 12-inch heavy skillet over medium-high heat until softened, 5 to 6 minutes. Stir in carrots, water, and vinegar. Cook, covered, over medium-high heat until carrots are tender, 20 to 25 minutes. Boil, uncovered, until liquid has evaporated, 3 to 5 minutes.
Preparation Halve leeks lengthwise, then cut crosswise into 1-inch pieces and wash Sauté leeks in butter with 1 teaspoon salt and 1/2 teaspoon pepper in a 12-inch heavy skillet over medium-high heat until softened, 5 to 6 minutes. Stir in carrots, water, and vinegar. Cook, covered, over medium-high heat until carrots are tender, 20 to 25 minutes. Boil, uncovered, until liquid has evaporated, 3 to 5 minutes.
