Ingredients40 m servings 69 cals
- Melt butter in a skillet over medium heat; cook and stir leeks until softened, about 5 minutes. Add celery, carrots, vegetable broth, and balsamic vinegar; cook and stir until vegetables are tender, about 10 minutes.
- Stir brown sugar into leek mixture until dissolved and mixture is lightly browned, about 5 minutes; season with salt and pepper.
Per Serving: 69 calories; 2.4 g fat; 11.9 g carbohydrates; 0.8 g protein; 6 mg cholesterol; 91 mg sodium. Full nutrition
ReviewsRead all reviews 3
I used straight molasses in place of the brown sugar, but I would simplify this recipe next time going with a balsamic glaze in place of brown sugar and balsamic vinegar. It'll be easier to make...
I used chicken broth in place of vegetable and cut the brown sugar in half after reading the reviews. Good recipe that goes great with wild game. Thanks for sharing!