Sauteed Carrots and Leeks

“Vegetable accompaniment to Roast Rack of Venison and Horseradish Potatoes. Recipe extracted from Epicure supplement, Winter, 1988, of Toronto Life Magazine.”
READY IN:
20mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

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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