Carrots And Leeks With Parsley Recipe
Ingredients
| Carrots | 1 Pound | |
| Leeks | 4 Medium | |
| Water | 2 Teaspoon | |
| Soft margarine | 1 Tablespoon | |
| Parsley | 1/4 Cup (16 tbs), chopped | |
| Ground pepper | 1 To taste | |
| Salt | To Taste |
Directions
Scrape carrots and cut diagonally into 1/4-in/5 mm-thick slices.
Clean leeks, discarding tough green parts.
Slice white and tender green parts in half lengthwise; cut crosswise into 1/2-in/l cm-thick slices.
Microwave Method: In microwave-safe dish, combine carrots and water; cover with lid or vented plastic wrap and microwave at high (100%) power for 5 minutes.
Stir in leeks; dot with margarine.
Cover and microwave at high (100%) power for 3 to 5 minutes or until vegetables are tender.
Stir in parsley; season with salt and pepper to taste.
To steam: Place carrots in steamer over boiling water; cover and steam for 5 to 8 minutes or nearly tender-crisp.
Add leeks and steam another 5 minutes.
Transfer to warmed serving dish; toss with margarine, parsley, salt and pepper.
Clean leeks, discarding tough green parts.
Slice white and tender green parts in half lengthwise; cut crosswise into 1/2-in/l cm-thick slices.
Microwave Method: In microwave-safe dish, combine carrots and water; cover with lid or vented plastic wrap and microwave at high (100%) power for 5 minutes.
Stir in leeks; dot with margarine.
Cover and microwave at high (100%) power for 3 to 5 minutes or until vegetables are tender.
Stir in parsley; season with salt and pepper to taste.
To steam: Place carrots in steamer over boiling water; cover and steam for 5 to 8 minutes or nearly tender-crisp.
Add leeks and steam another 5 minutes.
Transfer to warmed serving dish; toss with margarine, parsley, salt and pepper.
Chef
