Guest guest Posted January 19, 2009 Report Share Posted January 19, 2009 Sauteed Leeks and Carrots 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 Heat the oil and wine in a wide skillet. Add the leeks and carrots, cover, and cook over medium-low heat, for about 8 to 10 minutes, or until tender-crisp. Uncover and sauté, stirring frequently, until the leeks and carrots begin to turn golden. Stir in the nutmeg, if desired, season with salt and pepper, and serve. Makes 4 to 6 servings Quote Link to comment Share on other sites More sharing options...
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