Court Bouillon for Cooking à la Nage

• 2 medium-size leeks
• 2 large or 3 medium-size carrots, preferably bought with greens attached, greens removed and discarded, cut into 3-inch [7.5 cm] sections</

Cut off and discard the greens and hairy roots from the leeks and cut the whites in half lengthwise. Rinse any sand out of the leeks by holding them, root-side down, under running water. Pull away the membranes, 2 at a time. Stack 2 of the membranes, fold them end to end, and slice them, lengthwise, as thin as you can.

Use a plastic vegetable slicer</