sauteed carrots and leeks

Great way to use up leftover leeks and carrots from soup. This makes some perfectly soft carrots, with a little, but not too much sweetness, and just the right amount of melt-in-your-mouth butter. The best way I've found so far to cook carrots (aside from putting them in stews) - plus, this dish is soooo easy!

sauteed carrots & leeks

makes 6 svgs

2 leeks, finely chopped

4 carrots, finely chopped

1/3 cup chicken broth

2 tablespoons butter

1/2 tablespoon white sugar

1/2 teaspoon dried thyme

1/2 teaspoon kosher salt

1/8 teaspoon ground black pepper

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.