Skillet Carrots with Garlic and Thyme
Recipe slightly adapted from Orangette, by Molly Wizenburg
Olive Oil
2 small or 1 large leekÂ
salt
2 large garlic cloves, thinly sliced, or the green garlic from your box
2 lbs. carrots, sliced into 1/4 inch thick rounds
4 to 5 fresh thyme springs
1/2 tsp. red wine vinegar, or to taste
Warm a large skillet over medium high heat. Â When it is hot, add a good amount of olive oil, enough to coat the bottom of the pan. Â Add the leeks and stir to coat with the oil and salt lightly. Â Cook, stirring frequently, until softened but not brown. Â Add the garlic and reduce the heat to medium and cook for a few minutes until the garlic is fragrant. Â Add the carrots, thyme and couple of pinches of salt and stir to mix. Â You may need to add a bit more oil if the carrots are too dry. Â Cook until the carrots are tender, about 10 minutes. Â Remove the pan from the heat and discard the thyme. Â Sprinkle the vinegar over the carrots and stir gently. Â Taste and add a bit more vinegar if desired. Â