Confit of Leeks and Baby Carrots recipe

All Recipes Side Dish Vegetables Carrots

Ingredients

2 tablespoons butter
5 leeks - white and light green parts sliced, separated into rings, and rinsed
¾ pound baby carrots with tops, peeled and trimmed
¼ cup dry white wine
1 ½ cups chicken stock
1 teaspoon chopped fresh thyme
1 pinch white sugar
1 pinch freshly ground nutmeg
1 pinch salt to taste
1 pinch ground white pepper to taste

Nutrition Info

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
servingSize: -
sodium: 425.4 mg
sugar: 9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

Recipe Yield

4 servings

Recipe Note

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.

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