Balsamic-Caramelized Leeks, Carrots, and Celery

Ingredients

• 2 tablespoons olive oil
• 2 leeks, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1/4 cup balsamic vinegar
• Salt and pepper to taste

Directions

1. Heat the olive oil in a large skillet over medium heat.
2. Add the leeks, carrots, and celery to the skillet and cook, stirring occasionally, until lightly browned, about 5 minutes.
3. Add the balsamic vinegar to the skillet and reduce the heat to low.
4. Cook, stirring occasionally, until the vegetables are tender and the balsamic vinegar is reduced and thickened, about 5 minutes.
5. Season with salt and pepper to taste and serve.

Interesting Facts

• Balsamic vinegar is a type of vinegar made from white or red grapes that have been cooked down to a syrup before being aged.
• Leeks are related to onions and garlic and provide a milder flavor than either of those two vegetables.
• Carrots are an excellent source of Vitamin A and contain a variety of other vitamins and minerals.
• Celery is low in calories and is a good source of fiber, vitamins A and C, and potassium.