SAUTEED CARROTS AND LEEKS

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Sauteed Carrots and Leeks image

Vegetable accompaniment to Roast Rack of Venison and Horseradish Potatoes. Recipe extracted from Epicure supplement, Winter, 1988, of Toronto Life Magazine.

Provided by TOOLBELT DIVA

Categories     Vegetable

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 5

1 1/2 lbs carrots, sliced
salt
1 bunch leek, carefully washed,and sliced
3 tablespoons unsalted butter
black pepper, freshly ground

Steps:

  • Cook carrots in boiling salted water until tender (about 3 minutes).
  • Using a large skilled, cook Leeks in hot butter 3 to 5 minutes.
  • Add carrots to leeks, season and serve hot.

Nutrition Facts : Calories 97.5, Fat 6, SaturatedFat 3.7, Cholesterol 15.3, Sodium 79.3, Carbohydrate 10.9, Fiber 3.2, Sugar 5.2, Protein 1.1

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