Sauteed Carrots and Leeks

Ingredients

• 2 tablespoons butter 
• 4  carrots finely chopped
• 0.3 cup chicken broth 
• 0.5 teaspoon thyme leaves dried
• 0.1 teaspoon ground pepper black
• 0.5 teaspoon kosher salt 
• 2  leeks finely chopped
• 1 tablespoon sugar white

Equipment

• frying pan

Directions

1. Combine leeks, carrots, chicken broth, butter, sugar, thyme, salt, and pepper in a skillet; bring to a boil. Reduce heat and simmer until liquid evaporates, about 15 minutes. Cook and stir mixture until leeks and carrots are lightly browned, 2 to 3 minutes.