Recipe by mcgerm
"A side to use when you have lots of carrots and leeks to use up from the garden. Wife likes it and so do the kids."
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leeks, finely chopped
carrots, finely chopped
ground black pepper
Yummy! Thanks for sharing this tasty way to prepare leeks. I was looking for a use besides soup, and these were great. Next time I'll use half the sugar, to suit my personal taste as this was a bit sweet, but the flavor was lovely.
Sorry....thought this was just OK. I'm a vegetarian due to health reasons (not by choice) and thought it'd be great, but had to make many changes & probably won't make it again. Added much more liquid, sugar and cooked much longer. Actually I added more of every spice listed because it needed much more flavor. I chopped baby carrots, but they took quite a while to cook, hence the extra liquid. Overall, just oK. Much prefer the Dijon Carrots and other carrot recipes.
I made this with all intention of taking a picture of it. I was to busy before dinner to get a picture and it went to the table before I could reserve some for later. You can't tell your guest please don't eat that I haven't taken a picture yet.
This was easy to make and delicious I had 4 vegetable side dishes on the table and this was voted hands down the favorite, they were scraping the bowl looking for more.
Looked very pretty on my "Pretend Easter" dinner table as well as being tasty.
Thank you for the recipe!
The recipe came about out of necessity. My wife is a vegetable phobe and will only eat most stuff covered in cheese sauces, white sauce, or candied in butter and brown sugar. I also have Leeks staring at me from the garden year round, and I needed some other way than soup to use them up. I personally cut my garden carrots (Nate's half-longs) into short one inch sticks to mimic baby carrots, and kind of mirror the cut on the leeks (Hannibal) the same way. As a variation I will mix in parsnips at a ratio of 1 to 2 with the carrots. The kids like the stronger flavor of the parsnips but the wife picks them out... More for me!
I can't believe how my picky eaters gobbled this up and asked for more. I used vegetable broth (just because that's what I had on hand) and I've also added chicken breasts to it for a 1-dish meal. Highly recommend!
I liked this a lot! Of course I did a bit of tweaking for my eating style using coconut oil instead of butter and I didn't use any sugar. I did add a bit of fresh ginger to the skillet and I had no thyme so that was out as well. I really enjoyed this recipe. Thank you for sharing!
this is soooo good, I used more carrots ( about 1 lb) and sliced leeks and carrots as shown in the photo, Since my husband doesn't like aldente veggies, I used 1cup of chicken broth, otherwise followed the recipe exactly. I will make this often,it disappeared quickly. thanks.
Awesome, but I tweaked it for my 3yr old (she's type 1 diabetic). I sliced veggies like in the picture, added fresh garlic and a turnip, used water instead of broth to avoid extra sodium, no sugar, and olive oil instead of butter. Also had some parsley and other fresh herbs I threw in. Took longer than 15 mins to get nice and browned, but SO GOOD when it was done!! Served with brown rice and grilled chicken breast.
* Percent Daily Values are based on a 2,000 calorie diet.
Sauteed Carrots and Leeks
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 37
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