Active Time

　　15 min

　　Total Time

　　40 min

　　A shot of red-wine vinegar is all it takes to enliven this simple, earthy side dish.

　　

Ingredients

Makes 4 servings

　　3 medium leeks (white and pale green parts only)

　　3 tablespoons unsalted butter

　　1 lb carrots, cut diagonally into 1 1/4-inch pieces

　　1 1/4 cups water

　　1/2 cup red-wine vinegar

　　

Step 1

Halve leeks lengthwise, then cut crosswise into 1-inch pieces and wash

　　

Step 2

Sauté leeks in butter with 1 teaspoon salt and 1/2 teaspoon pepper in a 12-inch heavy skillet over medium-high heat until softened, 5 to 6 minutes.

　　

Step 3

Stir in carrots, water, and vinegar. Cook, covered, over medium-high heat until carrots are tender, 20 to 25 minutes.

　　

Step 4

Boil, uncovered, until liquid has evaporated, 3 to 5 minutes.