October 20, 2015
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
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.
I'm busy working on my blog posts. Watch this space!
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