Sauteed Leeks with Chestnuts Recipe

Melt the butter in a large, deep skillet.

Add the chestnuts, season with salt and pepper, and cook over moderately high heat, undisturbed, for 4 minutes until browned on the bottom. Transfer to a bowl.

Heat the olive oil in the skillet. Add the garlic and anchovy and cook over moderately low heat, stirring, for about 4 minutes until fragrant. 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, for about 15 minutes until tender.

Stir the heavy cream into the leeks and season with salt and pepper.

Fold in the chestnuts, transfer to a large bowl and serve. Enjoy!