Sauteed Carrots and Leeks

Sauteed Carrots and Leeks

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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Ingredients

35 m servings 78 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 78 kcal
  • 4%
  • Fat:
  • 4.1 g
  • 6%
  • Carbs:
  • 10.3g
  • 3%
  • Protein:
  • 0.9 g
  • 2%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 275 mg
  • 11%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. 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.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Reviews

Read all reviews 79
  1. 108 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

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 mor...

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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 ...

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...

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 p...

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 su...

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 ha...

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 f...

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 me...

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 mor...

I made this for Thanksgiving and again for New Year's Day! LOVE it and so easy.

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