Caramelizing leeks adds a unique sweet flavor to this fresh spring side dish.
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3 tablespoons Land O Lakes® Butter with Olive Oil & Sea Salt
3 medium (2 cups) leeks, white and pale green part only, halved lengthwise, cut into 1/2-inch strips
1 tablespoon firmly packed brown sugar
1 cup matchstick carrots
1 teaspoon finely chopped fresh garlic
4 cups fresh sugar snap peas, tips removed
1/4 cup coarsely chopped fresh basil leaves
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup toasted sliced almonds
Melt 2 tablespoons Butter with Olive Oil & Sea Salt in 12-inch nonstick skillet until sizzling. Add leeks; cook over medium heat, stirring occasionally, 4 minutes. Add brown sugar; continue cooking, stirring occasionally, about 10 minutes or until leeks are golden and caramelized. Remove from skillet; keep warm.
Melt remaining 1 tablespoon Butter with Olive Oil & Sea Salt in same skillet until sizzling. Add carrots and garlic; cook over medium-high heat 2 minutes. Add snap peas; continue cooking 4-5 minutes or until peas are crisply tender. Add leek mixture, basil leaves, salt and pepper. Remove from heat; sprinkle with toasted almonds. Serve immediately.
To toast almonds, spread sliced almonds evenly in shallow baking pan. Bake in 350°F oven, stirring once, 5-7 minutes or just until beginning to brown.
Fresh, springtime veggies, such as pea pods, asparagus, radishes and fresh herbs, lighten up salads and entrees and brighten every dish.