Carrots And Leeks With Parsley
|Carrots||1 Pound (6 Medium Size)|
|Water||2 Teaspoon (For Microwave Method)|
|Soft margarine||1 Tablespoon|
|Chopped fresh parsley||1⁄4 Cup (4 tbs)|
|Freshly ground pepper||To Taste|
Scrape carrots and cut diagonally into 1/4-in/5 mm-thick slices.
Clean leeks, discarding tough green parts.
Slice white and tender green parts in half lengthwise; cut crosswise into 1/2-in/l cm-thick slices.
Microwave Method: In microwave-safe dish, combine 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.
To steam: Place 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.