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.


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

  • 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.
  • 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