Herbed carrots and leeks - country living
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | larges | Carrots |
| ½ | teaspoon | Chopped fresh dill or |
| ¼ | teaspoon | Dillweed |
| 3 | tablespoons | Water |
| 2 | Leeks | |
| 1 | teaspoon | Olive oil |
| 1 | teaspoon | Cider vinegar |
| ¼ | teaspoon | Ground black pepper |
Directions
1. Peel carrots and cut into ¼-thick strips, about 2 inches long. In medium size microwave-safe bowl, combine carrots and dill. Add water, cover with lid or vented plastic wrap, and microwave on high (100 percent) 3 minutes.
2. Meanwhile, prepare leeks; cut off most of tough green tops and discard. Cut leeks in half lengthwise; slice each half into very thin, long slivers. Place sliced leeks in small colander or strainer and rinse to remove any dirt.
3. Add leeks, oil, vinegar, and pepper to carrot mixture; stir to combine. Cover and microwave on high (100 percent) 3 minutes. Let stand, covered, 1 minute. Serve immediately or refrigerate and serve chilled.
Country Living/June/92 Scanned & fixed by Di Pahl & <gg>
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