Nice little side dish that became a main dish tonight since I wasn’t hyperhungry. Some gouda and crackers and white wine to top it off.
1 tablespoon light olive oil
1/4 cup dry white wine
3 medium leeks, white and palest green parts only,
chopped and very well rinsed
4 large carrots, peeled and sliced
Pinch of nutmeg, optional
Salt and freshly ground pepper to taste
1. Heat the oil and wine in a wide skillet. Add the leeks and carrots,
cover, and cook over medium-low heat, for about 8 to 10 minutes, or
2. Uncover and sauté, stirring frequently, until the leeks and carrots
begin to turn golden. Stir
in the nutmeg, if desired, season with salt and pepper, and serve.