1 pound of carrots ( 6 medium) 4 medium leeks 2 teaspoons of water (if using microwave) 1 tablespoon of soft margarine 1/4 cup of chopped fresh parsley salt and freshly ground pepper
Scrape the carrots and cut diagonally into 1/4 inch thick slices. Clean leeks, discarding tough green parts. Slice white and tender green parts in half lengthwise, cut crosswise into 1/2 inch thick slices. Place the carrots in steamer over boiling water, cover and steam for 5 to 8 minutes or nearly tender crisp. Add leeks and steam another 5 minutes. Transfer to warmed serving dish, toss with margarine, parsley, salt and pepper.
Microwave method: In a microwave safe dish, combine the carrots and water, cover with lid or vented plastic wrap and microwave at high(100%) power for 5 minutes. Stir in leeks, dot with margarine. Cover and microwave at high (100%) power for 3 to 5 minutes or until vegetables are tender. Stir in parsley, season with salt and pepper to taste. Makes 6 servings
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