Carrots with Leeks

This is a recipe that Stacy Martyak made for us one time when she was here.  I had some carrots and leeks that I wanted to get rid of before we leave for Oregon so this was the obvious choice.  I served this with Jud's great grilled chicken, I would put his up next to anyone. Maybe we should open a restaurant in our retirement.  On second thought, we don't want to work that hard.



Ingredients:
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.