Leeks and carrots both have a natural sweetness that mingles nicely. This is a mild and pleasant side dish, good with pasta, potatoes, and soy dishes.

　　

Ingredients

4 to 6 servings

　　1 tablespoon light olive oil

　　1/4 cup dry white wine

　　3 medium leeks, white and palest green parts only, chopped and very well rinsed

　　4 large carrots, peeled and sliced

　　Pinch of nutmeg, optional

　　Salt and freshly ground pepper to taste

　　

Step 1

Heat the oil and wine in a wide skillet. Add the leeks and carrots, cover, and cook over medium-low heat for 8 to 10 minutes, or until tender-crisp.

　　

Step 2

Uncover and sauté, stirring frequently, until the leeks and carrots begin to turn golden. Stir in the optional nutmeg, season with salt and pepper, and serve.

　　

nutrition information

Step 3

Calories: 109

　　

Step 4

Total Fat: 2g

　　

Step 5

Protein: 1g

　　

Step 6

Carbohydrate: 16g

　　

Step 7

Cholesterol: 0mg

　　

Step 8

Sodium: 36mg

　　The Vegetarian 5-Ingredient Gourmet