Excellent side or main meal without gluten!
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Total Time: | 40 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 ½ tablespoons butter
- 2 leeks, halved and thinly sliced lengthwise
- 3 stalks celery, cut into matchstick-size pieces
- 2 carrots, cut into matchstick-size pieces
- ¾ cup vegetable broth
- ¼ cup balsamic vinegar
- 3 tablespoons brown sugar
- salt and ground black pepper to taste
Instructions
- Melt butter in a skillet over medium heat; cook and stir leeks until softened, about 5 minutes. Add celery, carrots, vegetable broth, and balsamic vinegar; cook and stir until vegetables are tender, about 10 minutes.
- Stir brown sugar into leek mixture until dissolved and mixture is lightly browned, about 5 minutes; season with salt and pepper.
Nutrition Facts
| Calories | 70 kcal |
| Carbohydrate | 12 g |
| Cholesterol | 6 mg |
| Dietary Fiber | 1 g |
| Protein | 1 g |
| Saturated Fat | 1 g |
| Sodium | 91 mg |
| Sugars | 8 g |
| Fat | 2 g |
| Unsaturated Fat | 0 g |
Reviews
While I can’t say this side dish LOOKS appetizing it is quite tasty. The celery took longer to cook than I thought (maybe my matchsticks were too big ??) but it was enjoyed.
I used chicken broth in place of vegetable and cut the brown sugar in half after reading the reviews. Good recipe that goes great with wild game. Thanks for sharing!
Far too sweet.
I used straight molasses in place of the brown sugar, but I would simplify this recipe next time going with a balsamic glaze in place of brown sugar and balsamic vinegar. It’ll be easier to make a reduction with the glaze and broth together. One of my teenagers loves and craves a good leek recipe now and then in a quiche or over noodles.