Lemon and white wine gives these veggies a great flavor and aroma
Lemony Leeks & Carrots
- 4 leeks white part only
- 6 carrots
- 2 Tbsp olive oil
- 1 Tbsp white wine
- 1/4 cup lemon juice
- 1 cup GF chicken stock
- Salt and pepper to taste
- 1 Tbsp parsley
- Cut leeks and carrots lengthwise into 1 1/2” pieces. Heat oil and sauté for 2 minutes.
- Add wine, juice and stock and bring to boil. Reduce heat and simmer covered for 15 minutes, or until tender.
- Remove lid, increase heat and reduce liquid until mostly gone. Season with salt and pepper to taste, garnish with parsley.
[hr]FAQ: Is White Wine Gluten Free?