Glazed Carrots and Leeks Recipe #369582
From Woman's World Magazine, March 17, 2008. Remember, leeks can be sandy, so sak the cut pieces in water to thoroughly remove any sand.
by JackieOhNo!
35 min | 20 min prep
SERVES 8
- 3 tablespoons butter
- 1/4 cup packed dark brown sugar
- 3/4 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 lbs carrots, diagonally cut into 1-inch-long pieces
- 3 leeks, white and light green parts only, cut into 1/2-inch-thick slices, about 2 cups
- In large nonstick skillet, melt butter with sugar, thyme, salt and pepper over medium heat. Add carrots, leeks and 1/4 cup water; cover and cook, stirring once, 10 minutes. Uncover; cook, stirring occasionally, until vegetables are tender and glazed, 6-7 minutes.
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5 stars