Leek and Carrot Saute
The subtle sweetness of both carrots and leeks blend beautifully in this great nutriton-packed side dish.
Ingredients:
1 tablespoon olive oil
1/4 cup dry white wine
3 medium leeks, chopped
4 large carrots, peeled and sliced
Pinch of nutmeg
Salt and freshly ground pepper to taste
Directions:
Heat oil and wine in a large skillet. Add leeks and carrots. Cover, cook over medium heat for about 8 -10 minutes or until tender-crisp.
Uncover and sauté, stirring frequently,
until the leeks and carrots begin to turn golden. Stir in the nutmeg and season with salt and pepper.
-Adapted from The Vegetarian 5-Ingredient Gourmet, by Nava Atlas.
