Sauteed Carrots and Leeks

October 20, 2015

 

 

Ingredients

  • 2 leeks, finely chopped

  • 4 carrots, finely chopped

  • 1/3 cup chicken broth

  • 2 tablespoons butter

  • 1 tablespoon white sugar

  • 1/2 teaspoon dried thyme

  • 1/2 teaspoon sea or kosher salt

  • 1/8 teaspoon ground black pepper

Directions

  1. Combine leeks, carrots, chicken broth, butter, sugar, thyme, salt, and pepper in a skillet; bring to a boil.

  2. Reduce heat and simmer until liquid evaporates, about 15 minutes.

  3. Cook and stir mixture until leeks and carrots are lightly browned, 2 to 3 minutes.

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