CONFIT OF LEEKS AND BABY CARROTS
Leeks are sweeter than scallions and subtler than onions. I use this as a base with garlic roasted smashed potatoes for a nice steak or beef Wellington with a port reduction sauce.
Provided by Chef Russ
Categories Side Dish Vegetables Carrots
Time 51m
Yield 4
Number Of Ingredients 10
Steps:
- Melt butter in a saucepan over medium heat. Add leeks; cook and stir until translucent, 5 to 10 minutes. Add carrots; cook and stir for 3 minutes. Pour in wine; cook until mostly evaporated, 3 to 5 minutes.
- Stir chicken stock, thyme, sugar, nutmeg, salt, and pepper into the saucepan. Simmer, uncovered, until carrots are soft and liquid has mostly evaporated, about 30 minutes. Season with salt and pepper.
Nutrition Facts : Calories 168.2 calories, Carbohydrate 24.1 g, Cholesterol 15.5 mg, Fat 6.5 g, Fiber 4.6 g, Protein 2.6 g, SaturatedFat 3.9 g, Sodium 425.4 mg, Sugar 9 g
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sumaya nakato
[email protected]I'll definitely be making this dish again.
Mouhamad Danawi
[email protected]This recipe is easy to follow and the dish turned out great.
Hunter Sutton
[email protected]This dish is perfect for a potluck.
sunny bear
[email protected]My kids loved this dish! They ate every bite.
Swaylee Sparks
[email protected]This dish is a great way to use up leftover vegetables.
Shahid Rao
[email protected]I love this dish! It's so versatile. I've served it as a side dish, a main course, and even as an appetizer.
Dulal Hossen
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and it's always a hit with my family.
shazyar samir
[email protected]The leeks and carrots were cooked perfectly, and the sauce was flavorful and creamy.
billy skales
[email protected]This was a delicious and easy dish to make. I will definitely be making it again.
Alaminhasan
[email protected]I made this dish for a potluck, and it was a big hit. Everyone raved about the flavors and the presentation.
Carla Clark
[email protected]This dish is a great way to get your kids to eat their vegetables. My kids loved the sweet and savory flavors, and they ate every bite.
Star Athey
[email protected]I'm not a big fan of leeks, but I really enjoyed this dish. The leeks were cooked until they were soft and sweet, and the carrots added a nice crunch.
LivingForGod AndCountry DeMott
[email protected]This recipe is a great way to use up leftover vegetables. I had some leeks and carrots that were about to go bad, and this dish was the perfect way to use them up.
Lynne Paget
[email protected]The confit of leeks and baby carrots was a hit at my dinner party. Everyone loved the delicate flavors and the beautiful presentation.
MD Mithun Hussain
[email protected]This dish was absolutely delicious! The leeks and carrots were cooked to perfection, and the sauce was flavorful and creamy. I will definitely be making this again.