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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.
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
Directions
Step 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.
Step 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.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 168 | |
| % Daily Value * | |
| Total Fat7g | 8% |
| Saturated Fat4g | 20% |
| Cholesterol16mg | 5% |
| Sodium425mg | 18% |
| Total Carbohydrate24g | 9% |
| Dietary Fiber5g | 16% |
| Total Sugars9g | |
| Protein3g | |
| Vitamin C16mg | 80% |
| Calcium100mg | 8% |
| Iron3mg | 18% |
| Potassium418mg | 9% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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