Spring Vegetable Saute

Spring Vegetable Sauté

2 Tablespoons of butter or margarine

6 leeks, white and pale green parts only, thinly sliced, about 6 cups

1 pound of carrots, thinly sliced on the diagonal

¼ cup of white wine

1 teaspoon of grated lemon zest

1 teaspoon of dried tarragon

1 teaspoon of salt

½ teaspoon of pepper

1 bunch watercress, about 4 ounces, trimmed

2 Tablespoons of heavy cream or milk

Directions: in a skillet, melt butter over low heat. Add leeks; cook until softened, about ten minutes. Add carrots, broth, wine, zest, tarragon, salt and pepper. Cover; simmer until carrots are tender and most of the liquid is absorbed, 15 to 20 minutes. Stir in watercress and cream. Cook until watercress wilts, 2-3 minutes.