Low, slow heat brings out sweet flavors and meltingly tender texture.
2-3 TB olive oil
1/4 cup fresh sage leaves, or 2 tsp dried
2-4 leeks, cleaned, dark green tops removed, and sliced lengthwise into strips about 1/4" thick
6-7 small carrots, cleaned and sliced lengthwise into strips about 1/4" thick
salt and pepper to taste
Heat the oil in a large skillet over low heat. Add the sage leaves and cook for a few minutes, stirring. Add the leeks and carrots in a single layer, turn heat to very low (simmer if available) and let cook for 15 minutes. Check them periodically to make sure that they are not cooking too fast - in case the lowest heat setting you have cooks them faster. Turn and cook for another 5 minutes, or until carrots and leeks are tender.
Serve with salt and pepper.
Served up by Tod Dimmick,
AKA "The Foodie" at 1000radishes