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:

INGREDIENTS
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