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A side to use when you have lots of carrots and leeks to use up from the garden. Wife likes it and so do the kids.
Ingredients
- 2 leeks, finely chopped
- 4 carrots, finely chopped
- 1/3 cup chicken broth
- 2 tablespoons butter
- 1 tablespoon white sugar
- ½ teaspoon dried thyme
- ½ teaspoon kosher salt
- 1/8 teaspoon ground black pepper
Directions
Step 1
Combine leeks, carrots, chicken broth, butter, sugar, thyme, salt, and pepper in a skillet; bring to a boil. Reduce heat and simmer until liquid evaporates, about 15 minutes. Cook and stir mixture until leeks and carrots are lightly browned, 2 to 3 minutes.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 77 | |
| % Daily Value * | |
| Total Fat4g | 5% |
| Saturated Fat3g | 13% |
| Cholesterol10mg | 3% |
| Sodium221mg | 10% |
| Total Carbohydrate10g | 4% |
| Dietary Fiber2g | 6% |
| Total Sugars5g | |
| Protein1g | |
| Vitamin C6mg | 30% |
| Calcium35mg | 3% |
| Iron1mg | 5% |
| Potassium186mg | 4% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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