Ingredients

The following ingredients have 4 Servings
  • 3 lb carrots, peeled
  • 1 large leek
  • 4 Tbsp unsalted butter, divided
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instruction

  • Trim the root end of the leek and cut off the dark green leaves (keep the pale green part of the leek).  Cut in half lengthwise and run under water to get rid of any dirt in the layers.  Slice leeks.
  • Trim the stem end off the carrots and peel.  Cut in ~ 1/2" chunks and set aside.
  • Bring a pot/pan to medium heat and add 1 1/2 Tbsp  butter.  Add sliced leeks, cover, and cook ~ 4 minutes (stirring occasionally), or until leeks are starting to get translucent but still retain some color.  Reduce heat if butter or leeks starts to brown.  Remove leeks and set aside.
  • In same pan, add carrots and enough water to barely cover.  Bring to a boil, reduce heat, and simmer ~ 15-20 minutes or until carrots are tender.  Drain water and return carrots to pan.  Add remaining 2 1/2 Tbsp butter to melt and mash carrots with a potato masher.  Add more butter if desired and add salt and pepper to taste.  Top with cooked leeks.  Happy Eating!  Beckie