- 2 tablespoons butter
- 5 leeks - white and light green parts sliced, separated into rings, and rinsed
- 3/4 pound baby carrots with tops, peeled and trimmed
- 1/4 cup dry white wine
- 1 1/2 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
- 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.
03/30/2018
recipepes.com
Confit of Leeks and Baby Carrots, recipe
PT15M
PT1H
5
455 calories
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