Carrots And Leeks

Directions

1. 1
   Halve leeks lengthwise, then cut crosswise into 1-inch pieces and
2. 2
   Saute leeks in butter with 1 teaspoon salt and 1/2 teaspoon pepper in a 12-inch heavy skillet over medium-high heat until softened, 5 to 6 minutes.
3. 3
   Stir in carrots, water, and vinegar. Cook, covered, over medium-high heat until carrots are tender, 20 to 25 minutes.
4. 4
   Boil, uncovered, until liquid has evaporated, 3 to 5 minutes.