Braised baby carrots and leeks

I was inspired by the baby leeks and amazing baby carrots in our market this spring. No need to peel the tiny carrots, I use new clean scrubby pad to remove the hairy exterior. This past week farmer Becky Terry brought in colorful varieties of French baby carrots, (mais oui, elles sonts rouge et jaune), in shades of orange, yellow and even red! They were all sweet and petite! If possible use small and tender leeks, all about the same size in this dish because they will cook more evenly along with the baby carrots. If you aren't able to find small leeks, cut the large ones into quarters. This was delicious served with clay pot baked lemon roasted chicken, which I will post soon.

INGREDIENTS:
12 small leeks

6-8 small (or more baby carrots), with green tops, about ½ lb

3 cups chicken broth

3 Tbsp unsalted butter

Salt and fresh ground pepper to taste

DIRECTIONS:

1. Trim the leeks of all of the dark green stem; trim the root end, and remove and discard the outer leaves with a sharp knife, Split the light green part lengthwise and rinse well under running cold water.
   
2. Trim the carrots and peel if using larger ones; or scrub the smallest baby carrots. Trim the tops leaving about 1"
   
3. In a large skillet add the broth and leeks and carrots. Bring to a simmer and cook partial covered for 10-20 minutes or until tender. Remove the vegetable to a side dish, cove and keep warm.
   
4. With the remaining braising liquid in the pan, bring heat up high and reduce to about 1 cup. Whisk in the butter and taste adding salt and pepper as need.
   
5. Cut the larger carrots and the leeks in half lengthwise. Serve, spooning some of the butter braising sauce on each serving.