A great fall side dish.
In the farmstand: leek, cabbage, carrots
Ingredients
- 2 t unsalted butter
- 1 leek cleaned & chopped
- 1 sml to med cabbage cleaned & chopped
- 3 carrots shredded
- a bit lemon zest
- 1 T fresh lemon juice
Instructions
Melt butter in a large, deep skillet with a cover on medium high heat. Add in chopped leeks, cabbage and carrots. Turn veggie mix to distribute the melted butter. Cover and reduce heat to medium and let cook for 5 minutes or until the cabbage is cooked. Meanwhile, zest the lemon. Remove cabbage from heat and toss in lemon zest, juice, and season to taste.
[ Posted in Appetizer/Sides | Tagged fall side, gluten-free, quick & easy, stir-fry ]
