Leeks & Carrots

I was looking for a way to prepare leeks that was fast and delicious. I really love nutmeg in savory dishes too. I use the recipe at least once a week as a side.

Leeks can have a lot of grit and sand in them so I like to cut them first and separate the rings and then let them soak for a while--15 minutes if you have the time--otherwise just give them a really good rinsing.

INGREDIENTS
1 tablespoon light olive oil
1/4 cup dry white wine
3 medium leeks, white and palest green parts only,
chopped and very well rinsed
4 large carrots, peeled and sliced
Pinch of nutmeg, optional
Salt and freshly ground pepper to taste

1. Heat the oil and wine in a wide skillet. Add the leeks and carrots,
cover, and cook over medium-low heat, for about 8 to 10 minutes, or
until tender-crisp.

2. Uncover and sauté, stirring frequently, until the leeks and carrots
begin to turn golden. Stir in the nutmeg, if desired, season with salt and pepper, and serve. I also like to finish it with a little butter sometimes.

4 to 6 servings