CARROTS AND LEEKS

Carrots and Leeks image

Provided by Ian Knauer

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.

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