Thyme Butter Leek and Carrots

This dish tastes like Thanksgiving in a mouthful, at least from a plant-based perspective. It’s buttery and flavorful, and very simple and quick to make! The flavors are reminiscent of stuffing, especially when using chicken broth—my parents had boiled duck legs for lunch that day, so I ended up using half a cup of duck broth (I’m not too strict with my pescatarian diet when it comes to broth or stock, especially if that’s what we have on hand).

Thyme Butter Leek and Carrots
Prep Time: 5 mins
Cook Time: 10 mins
Yield: 4 servings

Ingredients

• 2 large leeks
• 2 medium carrots
• 1 tbsp butter
• 1/2 cup stock of choice (vegetable, chicken, etc.)
• 1/2 tsp dried thyme
• salt and black pepper to taste
  
  

Directions

1. Cut leek stalks in half lengthwise, then slice into 1-inch chunks. Chop carrots into bite-sized pieces.
2. Combine leek, carrots, stock, butter, and thyme in a sauté pan over medium heat. Stir occasionally for 5-10 minutes until all of the liquid evaporates.
3. Continue to sauté for 2-3 more minutes until leek have browned and carrots are fork tender. Season with salt and pepper and serve warm!

Per serving: 124 calories: 21 g carbs; 3.5 g fat; 2 g protein