Summary

Ingredients

• 400 g carrot (s)
• 400 g leeks
• 50 g butter
• 1 tablespoon breadcrumbs
• salt and pepper

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Instructions

1. Clean the carrots and leeks and cut them into slices. Cook each extra in hot water or broth until al dente.
2. Heat the butter in the pan and lightly brown the breadcrumbs in it. Pour over the cooked carrot and leek vegetables and season with salt and pepper.