Carrots and Leeks Recipe
- 3 medium leeks (white and pale green parts only)
- 3 tablespoons unsalted butter
- 1 lb carrots, cut diagonally into 1 1/4-inch pieces
- 1 1/4 cups water
- 1/2 cup red-wine vinegar
- Halve leeks lengthwise, then cut crosswise into 1-inch pieces and wash
- Sauté leeks in butter with 1 teaspoon salt and 1/2 teaspoon pepper in a 12-inch heavy skillet over medium-high heat until softened, 5 to 6 minutes.
- Stir in carrots, water, and vinegar. Cook, covered, over medium-high heat until carrots are tender, 20 to 25 minutes.
- Boil, uncovered, until liquid has evaporated, 3 to 5 minutes.
