a side dish to serve when you have a lot of garden-grown leeks and carrots to use up. Both the wife and the kids enjoy it.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 2 leeks, finely chopped
- 4 carrots, finely chopped
- ⅓ cup chicken broth
- 2 tablespoons butter
- 1 tablespoon white sugar
- ½ teaspoon dried thyme
- ½ teaspoon kosher salt
- ⅛ teaspoon ground black pepper
Instructions
- 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.
Nutrition Facts
| Calories | 77 kcal |
| Carbohydrate | 10 g |
| Cholesterol | 10 mg |
| Dietary Fiber | 2 g |
| Protein | 1 g |
| Saturated Fat | 3 g |
| Sodium | 221 mg |
| Sugars | 5 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |
Reviews
This is amazing. I used sugar, but less than called for.
Whenever I make this dish it’s a big hit. Even the most veg-phobic will take seconds. When my Vegan daughter is visiting I switch the butter out with margarine and use vegetable broth with a little “Better that Bouillon” from the fridge.
This turned out better than I expected. The leeks carmelized and turned sweet. We are going to put this in pasta sauce and serve over tortellini but it is excellent on its own.
We liked this recipe. It was a nice change from sweet carrots. I did add some white wine to the mix.
Absolutely delicious
This recipe is sooooo good! Easy to make, and I substituted sweet potatoes for carrots! Yummy!
I had some really meh tasting carrots. Reduced the sugar to 1.5 tsp, sauteed the carrots and leeks in butter for about 5 min prior to puting the rest of the ingredients in. HEAVEN!
Super good! I diced the carrots in larger pieces so that they remain firm. Next time I will also make the Leek pieces larger. Taste wise, can’t wait to make it again!
Love this. Easy and looks gourmet.
This was super easy and delicious, the hardest part is chopping the leeks and carrots. I didn’t add the sugar, because there’s enough sugar in the vegetables already. We will definitely be making this again the next time I find good looking leeks at the farmers market.
Delicious!
Love this recipe, make it often!
Love this recipe, make it often!
Good fast recipe. I had some carrots that were starting to get wrinkly and a couple of leeks so was looking for something I could do with them. I left some of the water ?? so I can dip with bread aswell. Very tasty.
I did not use any sugar and I used Italian seasoning. I put a lid on the pan until the carrots and leeks where soft then removed it to finish cooking. Everything was done but did not brown. Was very flavorful and soft.
Delish!
I did a large Julienne cut on the Carrots and Leeks and the dish came out Great
Delicious! Didn’t change anything, will definitely make again.
I had never had leeks before and wanted to try them, this was a great side dish and I’m going to add it to our Easter Dinner!
I made this recipe as stated. It is so good. I paired it with some falafel and Cucumber sauce a broccoli salad and ate like a Queen!
I wanted a little more color, so I sautéd the carrots for a few minutes alone and then added the leaks for a few more minutes before adding the broth. I also skipped the sugar, and added a splash of Balsamic vinegar once the broth boiled off. I felt like that balanced the sweetness of the carrots and leeks nicely.