Sauteed Leeks with Chestnuts |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
|
Ingredients:
1 tablespoon unsalted butter |
1 cup whole cooked chestnuts (from a 14.8-ounce vacuum-packed jar), coarsely chopped |
salt and freshly ground pepper |
2 tablespoons extra-virgin olive oil |
3 medium garlic cloves, minced |
1 large anchovy fillet, minced |
1/2 cup dry white wine |
6 large leeks, white and tender green parts only-halved lengthwise, cut into 1 1/2-inch lengths and julienned |
1 large carrot, shredded |
3/4 cup rich turkey stock or low-sodium chicken broth |
2 tablespoons heavy cream |
Directions:
1. Melt the butter in a large, deep skillet. Add the chestnuts, season with salt and pepper and cook over moderately high heat, undisturbed, until browned on the bottom, 4 minutes. Transfer to a bowl.
2. Heat the olive oil in the skillet. Add the garlic and anchovy and cook over moderately low heat, stirring, until fragrant, about 4 minutes. Add the wine and cook over moderate heat for 1 minute. Stir in the leeks and carrot, add the stock and bring to a simmer. Cover and cook, stirring occasionally, until tender, about 15 minutes.
3. Stir the heavy cream into the leeks and season with salt and pepper. Fold in the chestnuts, transfer to a large bowl and serve.
4. Make Ahead: The recipe can be prepared ahead through Step 2. Refrigerate the chestnuts and leeks separately.
|
|