CARROTS AND LEEKS

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Carrots and Leeks image

Provided by Ian Knauer

Categories     Side     Sauté     Quick & Easy     Dinner     Leek     Carrot     Spring     Potluck     Boil     Gourmet     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 5

3 medium leeks (white and pale green parts only)
3 tablespoons unsalted butter
1 lb carrots, cut diagonally into 1 1/4-inch pieces
1 1/4 cups water
1/2 cup red-wine vinegar

Steps:

  • 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.

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