Sauteed Leeks and Carrots

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Sauteed Leeks and Carrots

 

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.

 

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

 

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.