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
- 0.33 cups chicken broth
- 2 tablespoons butter
- 1 tablespoon white sugar
- 0.5 teaspoons dried thyme
- 0.5 teaspoons kosher salt
- 0.13 teaspoons ground black pepper
Instructions
-
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
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