Stewed Carrots
Valery Terán
With these stewed carrots, you can create the perfect complement for your dishes; you can serve them as a side for any roasted meat.
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Ingredients
6
Servings
  • 600 grams carrot
  • 2 leeks
  • 15 grams onion
  • 2 cloves garlic
  • sugar
  • 150 milliliters white wine
  • oil , salt and pepper
Preparation
30 mins
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  • Remove the roots and green leaves of the leeks, cut them in half, wash them, and slice them into thin rounds.
  • Scrape the carrots, wash them, and cut them into small cubes; peel the onion and garlic, and chop them finely.
  • Heat a little oil in a saucepan, add the prepared vegetables, and season with a bit of sugar.
  • Add the wine, cover with water, and season with salt and pepper to taste; reduce the heat, cover the pot, and let it simmer until tender.
  • Taste and adjust the seasoning, then serve.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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