^[1]Both leeks and carrots have a natural sweetness, and so the two veggies mingle nicely. This is a mild and pleasant side dish, good with pastas and tofu or tempeh specialties.

Serves: 4 to 6

• 1  tablespoon extra-virgin olive oil
• 1/4 cup dry white wine
• 2 large or 3 medium leeks, white and palest green parts only,
  chopped and very well rinsed
• 4 large carrots, peeled and sliced
• 2 tablespoons minced fresh dill
• Pinch of nutmeg, optional
• Salt and freshly ground pepper to taste

Heat the oil and wine in a wide skillet. Add the leeks and carrots, cover, and cook over medium-low heat, for about 8 minutes, or until tender-crisp.

Uncover and sauté, stirring frequently, until the leeks and carrots begin to turn golden. Stir in the nutmeg, if desired. Season with salt and pepper, and serve.

• Here are more recipes for making the most of carrots. ^[2]
• Here are more recipes for onions, garlic, and leeks. ^[3]