Sauteed Carrots and Leeks Recipe - Allrecipes.com
Sauteed Carrots and Leeks Recipe
  • READY IN 35 mins

Sauteed Carrots and Leeks

Recipe by  

"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 Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    15 mins
  • COOK

    20 mins
  • READY IN

    35 mins

Directions

  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.
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Reviews More Reviews

Most Helpful Positive Review
Apr 18, 2013

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.

 
Most Helpful Critical Review
Jun 18, 2013

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.

 

57 Ratings

May 13, 2013

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!

 
Mar 25, 2013

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!

 
Apr 08, 2013

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.

 
Feb 12, 2014

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.

 
Aug 13, 2013

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!

 
Jul 06, 2013

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!

 

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Nutrition

  • Calories
  • 78 kcal
  • 4%
  • Carbohydrates
  • 10.3 g
  • 3%
  • Cholesterol
  • 10 mg
  • 3%
  • Fat
  • 4.1 g
  • 6%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 0.9 g
  • 2%
  • Sodium
  • 275 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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