Sautéed Carrots with Leeks

Total time: 20 minutes                                                     Click for menu ideas
     If your leek is very clean, leave it whole and slice rounds for a nicer presentation. If sandy, slice in half and rinse as usual.

 Ingredients:

• 2 medium carrots
• 1 small leek
• 2 tsp olive oil
• 2 tbs chicken stock

 Instructions:

• Slice the carrots into thin rounds.
• Trim leek, cut in half the long way and rinse well.  Thinly slice.
• Heat oil in a small skillet.  Add the leeks and sauté until tender.
• Add the carrots and stir well to combine. 
• Add the stock, cover, reduce heat and cook until carrots are tender, 12 - 15 minutes.
• Uncover and cook off any remaining liquid.  Serve.

   Printer Ready Recipe