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Snap Pea Sauté with Leeks


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

How to make

  1. STEP 1

    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.

  2. STEP 2

    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.

Tip #1

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.

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