Glazed Carrots and Leeks
"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."
photo by Karen Elizabeth
- Ready In:
- 35mins
- Ingredients:
- 7
- Serves:
-
8
ingredients
- 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
directions
- 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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Reviews
-
My family loved this recipe. I am a big veggie eater so I cook lots of them and am always looking for new ways to prepare them. Even my 4 year old grandson asked for more. I thought the thyme might overpower the dish but it actually added greatly and without it it would have been just carrots and leeks. Thanks for my newest addition for veggies. LOVE IT. -
Great way to serve carrots! I put my carrots in some water and popped them in the microwave for a bit before putting them on the stove. Cooked as directed and enjoyed the thyme with the brown sugar mix. If you have picky carrot eaters give this recipe a try. Made and reviewed for Family Picks during ZWT8. -
Very good! I did cook my carrots for about ten minutes first, before adding anything, as DH likes them very tender, I then drained them and continued as directed. We loved these! Sweet without being too sweet, and the flavours compliment each other well. Will definitely make this again, thanks, Jackie! -
I had never cooked leeks before and was trying to find a recipe that my family would like. This recipe was a hit! It was easy to make and very good. I will definately make this recipe again.
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A tasty and colorful veggie side dish. I made no changes to the recipe and was perfectly happy with it. It's a great way to use the sometimes forgotton leeks. Loved the bit of sweetness. Thanx for sharing!
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
