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.
Recipe information
Yield
4 to 6 servings
Ingredients
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
Pinch of nutmeg, optional
Salt and freshly ground pepper to taste
Preparation
Step 1
Heat the oil and wine in a wide skillet. Add the leeks and carrots, cover, and cook over medium-low heat for 8 to 10 minutes, or until tender-crisp.
Step 2
Uncover and sauté, stirring frequently, until the leeks and carrots begin to turn golden. Stir in the optional nutmeg, season with salt and pepper, and serve.
nutrition information
Step 3
Calories: 109
Step 4
Total Fat: 2g
Step 5
Protein: 1g
Step 6
Carbohydrate: 16g
Step 7
Cholesterol: 0mg
Step 8
Sodium: 36mg
