Sauteed Leeks And Carrots Recipes

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SAUTEED CARROTS AND LEEKS



Sauteed Carrots and Leeks image

A side to use when you have lots of carrots and leeks to use up from the garden. Wife likes it and so do the kids.

Provided by mcgerm

Categories     Side Dish     Vegetables     Carrots

Time 35m

Yield 6

Number Of Ingredients 8

2 leeks, finely chopped
4 carrots, finely chopped
⅓ cup chicken broth
2 tablespoons butter
1 tablespoon white sugar
½ teaspoon dried thyme
½ teaspoon kosher salt
⅛ teaspoon ground black pepper

Steps:

  • Combine leeks, carrots, chicken broth, butter, sugar, thyme, salt, and pepper in a skillet; bring to a boil. Reduce heat and simmer until liquid evaporates, about 15 minutes. Cook and stir mixture until leeks and carrots are lightly browned, 2 to 3 minutes.

Nutrition Facts : Calories 77.2 calories, Carbohydrate 10.3 g, Cholesterol 10.2 mg, Fat 4 g, Fiber 1.7 g, Protein 0.9 g, SaturatedFat 2.5 g, Sodium 221.3 mg, Sugar 5.2 g

SAUTEED LEEKS AND CARROTS



Sauteed Leeks and Carrots image

From The Vegetarian 5-Ingredient Gourmet, by Nava Atlas. Leeks and carrots both have a natural sweetness that mingles nicely. This is a mild and pleasant side dish, good with pasta, potatoes, and soy dishes. We loved this dish.

Provided by Dancer

Categories     Onions

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 6

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
1 pinch nutmeg (optional)
salt & freshly ground black pepper

Steps:

  • 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 until tender-crisp.
  • 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.

SAUTEED CARROTS AND LEEKS



Sauteed Carrots and Leeks image

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

Provided by TOOLBELT DIVA

Categories     Vegetable

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 5

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

Steps:

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

Nutrition Facts : Calories 97.5, Fat 6, SaturatedFat 3.7, Cholesterol 15.3, Sodium 79.3, Carbohydrate 10.9, Fiber 3.2, Sugar 5.2, Protein 1.1

CARROTS AND LEEKS



Carrots and Leeks image

Provided by Ian Knauer

Categories     Side     Sauté     Quick & Easy     Dinner     Leek     Carrot     Spring     Potluck     Boil     Gourmet     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 5

3 medium leeks (white and pale green parts only)
3 tablespoons unsalted butter
1 lb carrots, cut diagonally into 1 1/4-inch pieces
1 1/4 cups water
1/2 cup red-wine vinegar

Steps:

  • Halve leeks lengthwise, then cut crosswise into 1-inch pieces and wash
  • Sauté leeks in butter with 1 teaspoon salt and 1/2 teaspoon pepper in a 12-inch heavy skillet over medium-high heat until softened, 5 to 6 minutes.
  • Stir in carrots, water, and vinegar. Cook, covered, over medium-high heat until carrots are tender, 20 to 25 minutes.
  • Boil, uncovered, until liquid has evaporated, 3 to 5 minutes.

CARROT, LEEK AND TURNIP SAUTE



Carrot, Leek and Turnip Saute image

Wonderful comfort food. A healthy side dish and a great alternative to potatoes. Love the color! Use your largest skillet, the volume of veggies will cook down, but it helps to start with a little room in the pan. You can also experiment with the amount of butter and olive oil. I plan on cutting it back to 1 Tablespoon of each when I make it next, I don't think anyone will notice. I'm not sure where this recipe originated, in general, if I try it at Mom's house and take the recipe home, I just refer to it as "Mom's carrot, leek, and turnip saute".

Provided by dmcpherr

Categories     Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 7

1 1/2 tablespoons olive oil
1 1/2 tablespoons unsalted butter
3 leeks, cut into 1/2-inch rings, separated
2 medium turnips, peeled, cut into 1/2-inch wedges
6 carrots, peeled and cut on the bias
2 tablespoons fresh parsley, chopped
1 tablespoon fresh basil, chopped (or tarragon)

Steps:

  • Melt olive oil and butter in a large skillet over medium-low heat.
  • Stir in leeks, turnips, and carrots. Cook one minute then salt to taste. Cover. Cook on medium low heat for another 5 minutes, stirring occassionally.
  • Uncover and continue cooking for 25 minutes. Vegetables will reduce and soften quite a bit.
  • Reduce heat to low and continue to cook for 5 minutes.
  • Remove from heat and stir in parsley, basil (or tarragon).
  • Serve warm. Great reheated.

Nutrition Facts : Calories 179.1, Fat 9.9, SaturatedFat 3.5, Cholesterol 11.4, Sodium 119.1, Carbohydrate 22.3, Fiber 5, Sugar 9.1, Protein 2.5

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