Sauteed Leeks And Carrots - cooking recipe

Ingredients

1 tablespoon light olive oil
1/4 cup dry white wine
3 medium leeks, white and palest green parts only, chopped and very well rinsed
4 large carrots, peeled and sliced
1 pinch nutmeg (optional)
salt & freshly ground black pepper

Preparation

Heat the oil and wine in a wide skillet.
Add the leeks and carrots, cover, and cook over medium-low heat, for about 8 to 10 minutes, or until tender-crisp.
Uncover and saute, stirring frequently, until the leeks and carrots begin to turn golden.
Stir in the nutmeg, if desired, season with salt and pepper, and serve.