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Nutrition Facts
Serving Size 1 (120g) Recipe makes 6 servings The following items or measurements are not included below: 1 bunch leeks
Calories 97
Calories from Fat 54		(55%)
Amount Per Serving		%DV
	Total Fat 6.0g	9%
	Saturated Fat 3.7g	18%
	Monounsaturated Fat 1.5g
	Polyunsaturated Fat 0.4g
	Trans Fat 0.0g
Cholesterol 15mg		5%
Sodium 79mg		3%
Potassium 365mg		10%
Total Carbohydrate 10.9g		3%
	Dietary Fiber 3.2g	12%
	Sugars 5.2g
Protein 1.1g		2%
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Sauteed Carrots and Leeks

Recipe #63147 | 20 min | 10 min prep | add private note

⁽⁸⁾ RATE IT NOW Print Recipe

By: TOOLBELT DIVA
May 27, 2003

Vegetable accompaniment to Roast Rack of Venison and Horseradish Potatoes. Recipe extracted from Epicure supplement, Winter, 1988, of Toronto Life Magazine.

SERVES 6 -8 (change servings and units)

Ingredients

1 1/2 lbs carrots, sliced
salt
1 bunch leek, carefully washed,and sliced
3 tablespoons unsalted butter
black pepper, freshly ground

Directions

1
Cook carrots in boiling salted water until tender (about 3 minutes).
2
Using a large skilled, cook Leeks in hot butter 3 to 5 minutes.
3
Add carrots to leeks, season and serve hot.

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Featured Reviews for This Recipe

From: Siava

On Sep 7, 2009

I cheated and nuked a steam-in-bag veggie medley, then sauted the leeks as directed and tossed all together. Lip smacking good! Thanks so much for posting this recipe.

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From: eye4colour

On Jul 22, 2008

excellent! I have never reviewed a recipe on here before but this one compelled me to do so! Thanks so much, even my toddlers ate this!

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From: Bergy

On Sep 9, 2004

There is an expression - Simple is best- and this recipe proves it! Just a touch of butter & pepper - great. Three minutes maximam for the carrots and for me i like 4 minutes for the leeks then combine veggies and to ensure they are hot stir fry for a further 2 minutes - perfect. Thanks Toolie for a back to enjoying veggies naturally

2 people found this review helpful

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