Sauteing vegetables brings out their natural sweetness. Serve with any poultry or fish dish.
Makes 2 cups
2 tablespoons extra virgin olive oil
2 leeks, white part only, cleaned and cut into strips (or use green onions??)
1 clove garlic
3 carrots, peeled and julienned (or can use a carrot peeler to shred)
1.2 teaspoon freshly chopped cilantro or parsley
1 teaspoon freshly chopped basil
1/2 teaspoon sea salt
1/4 teaspoon black pepper
Directions:
1. heat oil in a medium frying pan over medium high heat for 2 minutes, or until hot.
2. Saute leeks for 3 minutes, or until they start to brown.
3. Add garlic and saute for 30 seconds.
4. Add carrots and saute for about 5 minutes, or until tender
5. Stir in the herbs, salt and pepper and saute for 1 minute.
From Recipes For Repair by Gail and Laura Piazza (Shared by a CSA Member.)