Sautéed Buttered Carrots & Leeks
Simple to make side dish of carrots with young leeks cooked in butter.
Servings 3 servings
Ingredients
- 4-5 small leeks about 1 lb
- 5-6 small carrots sliced
- 6 tbsp butter
- salt to taste
Instructions
- Cut the carrots into bite sized pieces.
- Examine the leeks. If you see some dirt, run the leeks run some water. If it's a lot of dirt, it's easier to clean them out once you cut them.
- Remove the green part of the leeks. Don't throw them out. See link in above the recipe card for ways to use the green parts.
- Cut the leeks the same size as the carrots.
- Add butter to a pan, pot, or wok over medium heat.
- Once the butter has melted, add in both the carrots and leeks. Salt to taste.
- Cook until the carrots have softened, stirring often so they cook evenly and develop some brown color on the carrots or leeks.
- It should take around 10 minutes or so to cook them. Serve warm.