Ingredients:
2 small leeks
2 tablespoons butter
16 medium carrots, peeled & thinly sliced
3 tablespoons maple syrup ( I usually use more to taste)
1/4 teaspoon salt
Directions:
Trim the dark green leaves from the leeks, and save for another use (such as making soup).
Split the leeks lengthwise, wash, blot dry and slice thinly; you’ll have about 1 1/2cups.
Melt the butter in a 12-inch skillet over medium-high heat.
Saute the leeks, stirring often, just until softened, about 4 minutes.
Remove and set aside half the leeks.
Add carrots, 1/2 cup water and the maple syrup to the skillet.
Simmer, covered just until the carrots are tender, 15 to 17 minutes.
Add the salt.
Stir in the reserved leeks and serve.
Servings: 6-8
Time preparation: 15 min.
Time total: 40 min.