How To Make Sauteed Leeks with Chestnuts
Made with roasted chestnuts, enjoy a savory bite of these sauteed leeks and carrots that are simmered in creamy broth for an easy weeknight dish.
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!
- Calories:Â 114.73kcal
- Fat:Â 4.78g
- Saturated Fat:Â 1.63g
- Trans Fat:Â 0.04g
- Monounsaturated Fat:Â 2.35g
- Polyunsaturated Fat:Â 0.53g
- Carbohydrates:Â 15.02g
- Fiber:Â 1.27g
- Sugar:Â 2.86g
- Protein:Â 1.97g
- Cholesterol:Â 7.48mg
- Sodium:Â 247.88mg
- Calcium:Â 46.10mg
- Potassium:Â 215.97mg
- Iron:Â 1.47mg
- Vitamin A:Â 115.14Âµg
- Vitamin C:Â 12.10mg
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