Sauteed Leeks and Carrots

Elevate your vegetable side dish with this vibrant and flavorful recipe for Sauteed Leeks and Carrots! This quick and easy dish combines the natural sweetness of tender sautéed leeks with the earthy crunch of perfectly cooked carrots, enhanced by the richness of olive oil and butter. Aromatic garlic and fresh thyme add depth to this healthy and versatile dish, making it an excellent complement to a variety of main courses. Ready in just 35 minutes, this recipe is ideal for weeknight dinners or special occasions alike. Perfectly seasoned with a touch of salt and black pepper, these veggies are lightly steamed and sautéed to perfection, ensuring every bite is packed with bold flavor and the perfect texture. Serve this wholesome, colorful side dish warm for a crowd-pleasing addition to your table!

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 3 medium leeks
• 4 medium carrots
• 2 tablespoons olive oil
• 1 tablespoon unsalted butter
• 2 cloves garlic
• 0.5 teaspoons salt
• 0.25 teaspoons black pepper
• 1 teaspoon fresh thyme
• 2 tablespoons water

Directions

Step 1

Trim the root end and dark green tops of the leeks, leaving only the white and light green parts. Slice the leeks in half lengthwise and rinse thoroughly under cold water to remove any grit or dirt. Thinly slice the cleaned leeks into half-moon pieces.

Step 2

Peel the carrots, then slice them thinly into rounds about 1/8 inch thick.

Step 3

Peel and finely mince the garlic cloves.

Step 4

Heat a large skillet over medium heat. Add the olive oil and butter, allowing the butter to melt completely.

Step 5

Add the sliced leeks to the skillet and sauté them for 5-7 minutes, stirring occasionally, until they soften and become slightly translucent.

Step 6

Stir in the minced garlic and cook for an additional 1-2 minutes, until fragrant.

Step 7

Add the sliced carrots to the skillet, stirring to combine them with the leeks. Sprinkle in the salt, black pepper, and fresh thyme.

Step 8

Pour in the two tablespoons of water, cover the skillet with a lid, and let the vegetables steam for 5-7 minutes, or until the carrots are tender but still slightly firm.

Step 9

Remove the lid and cook for another 2-3 minutes, stirring occasionally, to allow any excess liquid to evaporate.

Step 10

Taste and adjust seasoning if needed. Serve warm as a side dish.

Nutrition Facts

Serving size	(645.6g)

Amount per serving	% Daily Value*
Calories	654.8

Total Fat 41.7g	0%
Saturated Fat 11.6g	0%
Polyunsaturated Fat 2.9g
Cholesterol 31mg	0%
Sodium 1427.8mg	0%
Total Carbohydrate 69.9g	0%
Dietary Fiber 13.1g	0%
Total Sugars 24.4g
Protein 7.4g	0%

Vitamin D 0IU	0%
Calcium 293.0mg	0%
Iron 8.3mg	0%
Potassium 1487.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 54.8%

Protein: 4.3%

Carbs: 40.8%