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.


Jeanne Rogers
Jeanne Rogers8 months ago


Anna Undebeck
Anna Undebeck3 years ago

sounds delicious, thanks.

Duane B.
.3 years ago

Thank you for sharing.

Elena T.
Elena Poensgen3 years ago

Thank you :)

Val M.
Val M3 years ago


Donna Hamilton
Donna Hamilton4 years ago


Patricia H.
Patricia H.4 years ago

thanks for this

Angela N.
Angela N4 years ago

thanks a lot!!

J.L. A.
JL A4 years ago


Jennifer C.
Past Member 5 years ago

Great recipe. Thanks for sharing.