Thursday, November 10, 2011

Leeks and Carrots

Adapted from Care2

  • 1 tablespoon olive oil
  • 3 medium leeks, white and pale green parts, chopped
  • 4 large carrots, peeled and diced
  • pinch of nutmeg
  • sea salt

  • Heat oil in skillet
  • Add leeks and carrots, cover and cook for about 10 minutes until tender crisp
  • Uncover and saute, stirring frequently, until leeks and carrots begin to brown
  • Stir in nutmeg and salt

Shown with boiled white potatoes and parsley, Gardein Beefless Tips and romaine salad with sunflower seeds.

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