Saturday, January 1, 2011
Carrots with Leeks
1. 2 tablespoons extra virgin olive oil
2. Carrots - as many as you need to serve the number of people you are having for dinner, cut in discs.
3. Leeks - one leek for every 3 carrots- cut in rounds and soak in water to rid of sand.
4. 1/4 cup chicken stock.
5. Salt and pepper to taste
Heat olive oil in large skillet to medium-low heat. Add carrots and leeks and cook until carrots are almost cooked soft and the leeks are starting to carmalize--about 20 minutes. Add chicken stock and cook another 5 minutes.