
How To Make Baby Peas with Bacon and Crispy Leeks
Tender baby peas and crispy bacon and leeks makes up this rich side dish! It’s also coated in a lusciously creamy sauce for a more flavorful meal.
Serves:
Ingredients
- 3leeks
- vegetable oil
- salt and freshly ground pepper
- 6bacon slices,thick cut
- 4thyme sprigs
- 1cupturkey stock,or low sodium chicken broth, rich
- ¾cupheavy cream
- 3frozen baby peas
- 1tspcornstarch
Instructions
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Wash the leeks well and pat dry.
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In a large saucepan, heat ½-inch of oil until shimmering. Add all but ½ cup of the leeks and cook over moderate heat, stirring, for 10 to 12 minutes, until golden brown.
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Using a slotted spoon, transfer the leeks to a paper towel-lined plate. Discard the oil. Season with salt and pepper.
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In a large, deep skillet, cook the bacon over moderately high heat, turning once, for about 5 minutes, until golden. Drain the bacon on paper towels and crumble.
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Add the remaining ½ cup of leeks and the thyme to the fat in the skillet and cook over moderately low heat for about 8 minutes, until the leeks are softened.
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Add ½ cup of the turkey stock and cook over moderate heat for about 7 minutes, until it is reduced by half. Add the heavy cream and cook over moderately high heat for about 5 minutes, until it is reduced by half.
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Stir in the peas, crumbled bacon and the remaining ½ cup of stock and bring to a boil. Discard the thyme sprigs. Season with salt and pepper
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Add the cornstarch mixture and cook for 3 to 4 minutes until the sauce is slightly thickened.
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Transfer the peas to a bowl and top with the crispy leeks just before serving. Enjoy!
Recipe Notes
 Make Ahead: The crispy leeks can be stored overnight in an airtight container.
Nutrition
- Calories:Â 206.93kcal
- Fat:Â 14.28g
- Saturated Fat:Â 5.68g
- Trans Fat:Â 0.04g
- Monounsaturated Fat:Â 5.77g
- Polyunsaturated Fat:Â 1.87g
- Carbohydrates:Â 14.08g
- Fiber:Â 4.49g
- Sugar:Â 4.09g
- Protein:Â 6.57g
- Cholesterol:Â 30.55mg
- Sodium:Â 357.21mg
- Calcium:Â 48.19mg
- Potassium:Â 195.98mg
- Iron:Â 1.72mg
- Vitamin A: 117.55µg
- Vitamin C:Â 7.69mg
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