Leeks and Carrots
Brighten up your dinner table with this flavorful and wholesome 'Leeks and Carrots' recipe, a quick and versatile side dish bursting with fresh, garden-inspired ingredients. Tender leeks and sweet carrots are sautéed in a luscious blend of olive oil and butter, infused with the rich aroma of garlic and thyme. Simmered gently with a splash of vegetable stock, these vibrant vegetables are lightly glazed to perfection, offering a delightful balance of savory and sweet flavors. Ready in just 35 minutes, this dish pairs beautifully with roasted meats, grilled fish, or plant-based mains, making it a must-have addition to any meal. Perfect for weeknight dinners or holiday feasts, this recipe showcases the beauty of simple, seasonal ingredients while delivering maximum flavor!
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Recipe Information
Ingredients
- 3 medium leeks
- 4 medium carrots
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 2 cloves garlic
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 1 teaspoon thyme leaves (fresh or dried)
- 0.25 cups water or vegetable stock
Instructions
Clean the leeks thoroughly to remove any dirt. Slice off the dark green tops and root ends, keeping only the white and light green parts. Slice the leeks into thin rings and set aside.
Peel the carrots and slice them into thin rounds or half-moons if the carrots are thick.
Heat olive oil and butter in a large skillet or sauté pan over medium heat until the butter melts and starts to foam.
Add the sliced leeks to the pan and sauté for 4-5 minutes, stirring occasionally, until they soften and become translucent.
Mince the garlic cloves and add them to the pan. Cook for 1 minute, stirring frequently, to avoid burning the garlic.
Add the sliced carrots to the pan. Stir well to combine with the leeks and garlic.
Season the vegetables with salt, black pepper, and thyme. Stir to evenly distribute the seasoning.
Pour the water or vegetable stock into the pan. Cover the pan with a lid and let the vegetables cook for 10-12 minutes on medium-low heat, stirring occasionally, until the carrots are tender but still slightly firm.
Remove the lid and increase the heat to medium-high to evaporate any excess liquid, about 2-3 minutes. Stir frequently to glaze the vegetables lightly.
Taste and adjust seasoning if needed. Serve warm as a side dish to complement meat, fish, or plant-based mains.
Nutrition Facts
Calories |
658 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.7 g | 53% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 1642 mg | 71% | |
| Total Carbohydrate | 70.5 g | 26% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 24.7 g | ||
| Protein | 7.5 g | 15% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 294 mg | 23% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 1539 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
