Sauteed Leeks and Carrots – Recipe

Carrots come out at or near the top of two different surveys. First, they’re ranked among the most nutritious vegetables, following closely behind dark leafy greens and sweet potatoes; Vitamin A and beta-carotene are their strong suits. Second, they are often named “favorite vegetable” by children. Sweet and crunchy, carrots are a vegetable worth
having often, both raw and judiciously cooked.

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. Click here for recipe:

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
Pinch of nutmeg, optional
Salt and freshly ground pepper to taste

1. 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.

2. 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.

4 to 6 servings

Adapted from The Vegetarian 5-Ingredient Gourmet, by Nava Atlas. Copyright (c) 2001 by Nava Atlas. Reprinted by permission of Nava Atlas.
Adapted from The Vegetarian 5-Ingredient Gourmet, by Nava Atlas.

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Anna Undebeck
Anna Undebeck2 years ago

sounds delicious, thanks.

Duane B.
.2 years ago

Thank you for sharing.

Elena T.
Elena Poensgen2 years ago

Thank you :)

Val M.
Val M.2 years ago


Donna Hamilton
Donna Hamilton3 years ago


Patricia H.
Patricia H.3 years ago

thanks for this

Angela N.
Angela N.3 years ago

thanks a lot!!

J.L. A.
JL A.3 years ago


Jennifer C.
Past Member 4 years ago

Great recipe. Thanks for sharing.

KARLOLINA G.4 years ago

Hey thanks - I am going to try the Leek and Carrot recipe. Looks delicious.