First Friday of the month at 5p.m.
KFCF, 88.1 FM Fresno
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Adapted from care2.com
1 Tbls. olive oil
3 to 4 cups sliced Carrots
1/4 cup dry white wine
pinch of nutmeg, optional
3 cups chopped Leeks, white and palest green parts only
salt and freshly ground pepper to taste
Heat oil and wine in a wide skillet. Add well-washed leeks and carrots, cover and cook over medium-low heat, for about 8 to 10 minutes, or until tender-crisp. Uncover, increase heat and sauté, stirring frequently, until the leeks and carrots begin to turn golden. Stir in nutmeg, if desired,season with salt and pepper, then serve. 4 to 6 servings