- 4-5 carrots, sliced into thin diagonals
- 1 large leek, cleaned and chopped
- Organic Extra Virgin Olive oil
- Sea salt
- Parsley, minced
Add about 1/4 inch of water into a frying pan. Bring to a boil and add carrots. Cover and water sauté 2-3 minutes. Add leeks into the pan and water sauté with the carrots until the water evaporates. Drizzle the carrots and leeks with olive oil and add a couple of pinches of sea salt. Toss the veggies in the hot pan until evenly coated. Garnish with minced parsley.