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.

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

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