Carrots And Leeks

1. 1

   Halve leeks lengthwise, then cut crosswise into 1-inch pieces and

2. 2

   Saute leeks in butter with 1 teaspoon salt and 1/2 teaspoon pepper in a 12-inch heavy skillet over medium-high heat until softened, 5 to 6 minutes.

3. 3

   Stir in carrots, water, and vinegar. Cook, covered, over medium-high heat until carrots are tender, 20 to 25 minutes.

4. 4

   Boil, uncovered, until liquid has evaporated, 3 to 5 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.