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Sauteed Leeks And Carrots

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750 g (1 lb) carrots
750 g (1 lb) small leeks
Salt and pepper
4 tablespoons olive oil
2 tablespoons sesame seeds


Serves: 8


1 Peel carrots and cut diagonally into 5 mm (¼ in) slices. Trim leeks and cut diagonally into 1 cm (½ in) slices.

2 Cook carrots in boiling salted water for 2 minutes. Add leeks and cook for a further 1 minute. Drain the vegetables thoroughly.

3 Heat oil in a large frying pan. Add carrots and leeks and cook, stirring frequently, for 4-5 minutes until beginning to colour. Season with salt and pepper.

4 Transfer to a warmed serving dish and sprinkle with the sesame seeds.

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