LEEKS AND CARROTS
MAKES 4 SERVINGS.
1 1/2 pounds carrots
1 leek, halved lengthwise, cut into pieces
2 1/2 tbs unsalted butter
Salt and Pepper
1/2 tsp grated lemon zest
1/4 tsp nutmeg
1/4 cup chopped mixed herbs, chives, parsley
1/2 tbs lemon juice
Trim tops of carrots, do not peel, halve lengthwise. Wash leek. Melt butter in a pot. Add leek and salt, toss, cook until almost tender. *Add carrots, zest, nutmeg, salt, pepper and 1/4 cup water, continue cooking until carrots are tender. Add half of the herbs, juice, salt and pepper, toss. Transfer vegetables to a platter, top with remaining herbs. SERVE & ENJOY...
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