Makes
4 to 6 servingsIngredients
- 1 tablespoon extra-virgin olive oil
- 4 medium-sized leeks cleaned and cut into 3-inch lengths
- 12 small carrots peeled and cut into 3-inch lengths
- ½ teaspoon kosher salt
- Several grinds of fresh black pepper
- ½ cup heavy cream
- 1 ounce grated Parmesan cheese; about ½ cup lightly packed
Instructions
- Preheat oven to 375°. Heat a large, oven-proof skillet over medium-high heat. Add the oil, leeks, carrots, salt, and pepper. Sauté for 10 to 15 minutes. Drizzle the cream over the top and sprinkle with cheese. Bake for 35 minutes or until the edges are beginning to brown, the vegetables are tender, and the cream has mostly evaporated.
