Butter-Braised Carrots and Leeks

1. 1

   Trim the tops of the carrots.

2. 2

   Scrub the carrots well but do not peel; halve lengthwise.

3. 3

   Wash the chopped leeks thoroughly.

4. 4

   Melt the butter in a wide pot over medium heat.

5. 5

   Add the leeks and 1/4 teaspoon salt and toss to coat.

6. 6

   Cover and cook, stirring occasionally, until almost tender, about 8 minutes.

7. 7

   Add the carrots, lemon zest, nutmeg, 1/2 teaspoon salt, 1/4 teaspoon pepper and 1/2 cup water.

8. 8

   Cover and continue cooking, stirring occasionally, until the carrots are tender, 15 to 20 more minutes.

9. 9

   Add half of the herbs, the lemon juice, and salt and pepper to taste; toss.

10. 10

    Transfer the vegetables to a platter and top with the remaining herbs.

11. 11

    Photograph by Con Poulos

* Per serving · 4 servings · Values may vary.

No additional tips available.