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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Anas Moussa
[email protected]I'm disappointed with this recipe.
Ayano James
[email protected]I would not recommend this recipe.
Mani Sheikh
[email protected]I followed the recipe exactly, but the dish didn't turn out as expected.
Domini Flemings
[email protected]I'm not sure what went wrong, but this dish didn't turn out well for me.
Keilah Boggs
[email protected]I think this dish would be better with a different sauce.
Angelina Tavares
[email protected]This dish was a bit too oily for my taste.
Md Asim Hussain
[email protected]The leeks were a bit tough.
Shabi Yar
[email protected]I found this dish to be a bit bland.
Md Samrat 420
[email protected]This was a bit too sweet for my taste.
Tanha Prince
[email protected]I'm not a big fan of leeks.
Master Muhammad Aslam
[email protected]This was a delicious dish!
Kaif Hawari
[email protected]I love this recipe! It's so easy to make and it's always delicious.
Millie at home
[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.
musa felicia
[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.
Ahmad Ihsas
[email protected]This was a delicious dish! The leeks and carrots were cooked perfectly, and the sauce was rich and flavorful. I will definitely be making this again.
Precious Shebele
[email protected]I love this recipe! It's so easy to make and it's always delicious. I usually serve it over pasta, but it's also great with rice or quinoa.
Esihle Mukelo
[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. The leftovers are also great for lunch the next day.
Calvin Gardner
[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. The sauce was also very flavorful.
Burhan Chaudhry
[email protected]This was a great recipe! I followed it exactly and the dish turned out perfectly. The leeks and carrots were tender and flavorful, and the sauce was rich and creamy. I served it over rice and it was a delicious meal.
Seema Thabang
[email protected]I made this dish last night and it was a hit! The leeks and carrots were cooked perfectly, and the sauce was delicious. I will definitely be making this again.