Best Sauteed Carrots And Leeks Recipes

SAUTEED CARROTS AND LEEKS

Sauteed Carrots and Leeks image

A side to use when you have lots of carrots and leeks to use up from the garden. Wife likes it and so do the kids.

Provided by mcgerm

Categories Side Dish Vegetables Carrots

Time 35m

Yield 6

Number Of Ingredients 8

Ingredients

2 leeks, finely chopped
4 carrots, finely chopped
⅓ cup chicken broth
2 tablespoons butter
1 tablespoon white sugar
½ teaspoon dried thyme
½ teaspoon kosher salt
⅛ teaspoon ground black pepper

Steps:

Combine leeks, carrots, chicken broth, butter, sugar, thyme, salt, and pepper in a skillet; bring to a boil. Reduce heat and simmer until liquid evaporates, about 15 minutes. Cook and stir mixture until leeks and carrots are lightly browned, 2 to 3 minutes.

Nutrition Facts : Calories 77.2 calories, Carbohydrate 10.3 g, Cholesterol 10.2 mg, Fat 4 g, Fiber 1.7 g, Protein 0.9 g, SaturatedFat 2.5 g, Sodium 221.3 mg, Sugar 5.2 g

SAUTEED LEEKS AND CARROTS

Sauteed Leeks and Carrots image

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.

Provided by Dancer

Categories Onions

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

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

Steps:

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.

SAUTEED CARROTS AND LEEKS

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

Ingredients

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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