A shot of red-wine vinegar is all it takes to enliven this simple, earthy side dish.
Recipe information
Total Time
40 min
Yield
Makes 4 servings
Ingredients
3 medium leeks (white and pale green parts only)
3 tablespoons unsalted butter
1 lb carrots, cut diagonally into 1 1/4-inch pieces
1 1/4 cups water
1/2 cup red-wine vinegar
Preparation
Step 1
Halve leeks lengthwise, then cut crosswise into 1-inch pieces and wash
Step 2
Sauté 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.
Step 3
Stir in carrots, water, and vinegar. Cook, covered, over medium-high heat until carrots are tender, 20 to 25 minutes.
Step 4
Boil, uncovered, until liquid has evaporated, 3 to 5 minutes.
