Confit Of Leeks And Baby Carrots
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Recipe Summary 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.Ingredients | Baby Shower Meatballs Meme2 tablespoons butter5 leeks - white and light green parts sliced, separated into rings, and rinsed¾ pound baby carrots with tops, peeled and trimmed¼ cup dry white wine1 ½ cups chicken stock1 teaspoon chopped fresh thyme1 pinch white sugar1 pinch freshly ground nutmeg1 pinch salt to taste1 pinch ground white pepper to tasteDirectionsMelt 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.Info | Baby Shower Meatballs Memeprep: 10 mins cook: 41 mins total: 51 mins Servings: 4 Yield: 4 servings
TAG : Confit Of Leeks And Baby CarrotsSide Dish, Vegetables, Carrots,