Favorite Menu Confit of Leeks and Baby Carrots :: Tasty Recipes

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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 pleasant steak or beef Wellington with a port reduction sauce."

Ingredients :

• 2 tablespoons butter
• 5 leeks - white and mild green components sliced, separated into rings, and rinsed
• three/4 pound infant carrots with tops, peeled and trimmed
• 1/4 cup dry white wine
• 1 half cups chicken inventory
• 1 teaspoon chopped fresh thyme
• 1 pinch white sugar
• 1 pinch freshly floor nutmeg
• 1 pinch salt to taste
• 1 pinch floor white pepper to taste

Instructions :

Prep : 10M	Cook : 4M	Ready in : 51M

• Melt butter in a saucepan over medium heat. Add leeks; prepare dinner and stir until translucent, 5 to 10 mins. Add carrots; cook dinner and stir for three minutes. Pour in wine; cook dinner until on the whole evaporated, three to five mins.
• Stir fowl stock, thyme, sugar, nutmeg, salt, and pepper into the saucepan. Simmer, exposed, till carrots are soft and liquid has basically evaporated, approximately 30 minutes. Season with salt and pepper.

Notes :

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