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Sauteed Carrots and Leeks
Reviews:
May 13, 2013

The recipe came about out of necessity. My wife is a vegetable phobe and will only eat most stuff covered in cheese sauces, white sauce, or candied in butter and brown sugar. I also have Leeks staring at me from the garden year round, and I needed some other way than soup to use them up. I personally cut my garden carrots (Nate's half-longs) into short one inch sticks to mimic baby carrots, and kind of mirror the cut on the leeks (Hannibal) the same way. As a variation I will mix in parsnips at a ratio of 1 to 2 with the carrots. The kids like the stronger flavor of the parsnips but the wife picks them out... More for me! PS After reading reviews... You can easily vary the vegetables texture from al dente to soft by how long you cover the vegetables before beginning the final reduction. If you want al dente start off uncovered and cook a shorter time. A full 15 min covered and then heat to high for reduction will give you soft carrots and carmelized leeks.

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