Lemony Leeks & Carrots
Marla Hingley
Lemon gives these veggies a great flavor.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
- 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.