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Confit of Leeks and Baby Carrots
Confit of Leeks and Baby Carrots
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Prep Time:
10 minutes
Cook Time:
41 minutes
Total Time:
51 minutes
Leeks and baby carrots braised in rich broth with butter and white wine until tender in this luxurious side dish.
Ingredients:
  • 1 pinch freshly ground nutmeg
  • 2 tablespoons butter
  • 5 leeks - white and light green parts sliced, separated into rings, and rinsed
  • 0.75 pound baby carrots with tops, peeled and trimmed
  • 0.25 cup dry white wine
  • 1.5 cups chicken stock
  • 1 teaspoon chopped fresh thyme
  • 1 pinch white sugar
  • 1 pinch salt to taste
  • 1 pinch ground white pepper to taste
Instructions:
  • In a saucepan over medium heat, melt butter until sizzling. Saute leeks until translucent, for 5 to 10 minutes. Add carrots and cook for an additional 3 minutes. Deglaze the pan with wine until mostly absorbed, for 3 to 5 minutes.
  • Combine chicken stock, thyme, sugar, nutmeg, salt, and pepper in a saucepan. Simmer uncovered for approximately 30 minutes until carrots are soft and liquid has reduced. Adjust seasoning with more salt and pepper if needed.

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