Leeks and Carrots

Adapted from Care2

INGREDIENTS:

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

METHOD:

• 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.