Ingredients
- 2 leeks, finely chopped
- 4 carrots, finely chopped
- 1/3 cup chicken broth
- 2 tablespoons butter
- 1 tablespoon white sugar
- 1/2 teaspoon dried thyme
- 1/2 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
Directions
Combine leeks, carrots, chicken broth, butter, sugar, thyme, salt, and pepper in a skillet; bring to a boil. Reduce heat and simmer until liquid evaporates, about 15 minutes. Cook and stir mixture until leeks and carrots are lightly browned, 2 to 3 minutes.
