Braised Carrots and Leeks

Use this method for pan braising vegetables, and experiment with different combinations.
Ingredients:
4 leeks - white parts only (Learn How)
3 tablespoon(s) butter (unsalted)
1 teaspoon(s) olive oil
1 pound carrots - peeled and cut on a bias into 1/2-inch pieces
1 tablespoon(s) cider vinegar
1 cup(s) - chicken stock (white) - divided
1/2 teaspoon(s) red chile flakes (ground)
1 pinch salt and pepper - to taste
1 tablespoon(s) butter
2 tablespoon(s) parsley (Italian) - (dill or tarragon) finely chopped

Steps:

-Trim the leeks. Split the white part in half and slice into 3/4-inch sections.

-Heat a saute pan to medium and add the 3 tablespoons of butter and oil.

-Just before the butter melts all of the way, add the leeks. Saute over medium-low heat for 3 minutes. Make sure the leeks do not brown.

-Once the leeks have softened, add the carrots. Saute over low heat for a minute and then increase the temperature to medium.

-Add the cider vinegar and let it evaporate. Once the vinegar evaporates, add a 1/4 cup of chicken stock. (Learn How)

-Stir occasionally until half of the chicken stock has evaporated. Add another 1/4 cup, repeat the reducing and adding of stock.

-Once the carrots can be easily pierced with a paring knife, add the tablespoon of butter, red chile flakes and seasoning.

-There will be a rich glaze on the carrots and leeks. Add the parsley right before removing from the heat.

-Serve immediately. If reheating, heat 1/2 cup of stock in a saute pan first and then slowly stir in the vegetables.

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