Carots and Leek

That sounds banal, but it is not if... If you get very young leek. Saturday my veggie-monger at Piazza Vittorio had this fabulous leek, only twice as thick as spring onions and with an incredible fragrance. Also the carots were tasty and not as the many pinky water concentrates you get often.
Nothing difficult to do. Cut the carots into pieces and cook them in some olive oil with a bit of garlic. Cut the leek into rings (obviously also the green parts) and add them to the carots when they are halfway cooked. At nearly the end of the cooking time you may a gulp of aromatic wine. Marsala is typical, but my dry muscat was also palatable.
Is not good only the first day.

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