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.
Serves:
Ingredients
- 1tbspunsalted butter
- 1cupwhole cooked chestnuts,(from a 14⅘ oz vacuum-packed jar)
- salt and freshly ground pepper
- 2tbspextra virgin olive oil
- 3medium garlic cloves
- 1large anchovy fillet
- ½cupdry white wine
- 6large leeks
- 1large carrot
- ¾cupRich Turkey Stock,or low-sodium chicken broth
- 2tbspheavy cream
Instructions
-
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!
Nutrition
- Calories: 114.73kcal
- Fat: 4.78g
- Saturated Fat: 1.63g
- Trans Fat: 0.04g
- Monounsaturated Fat: 2.35g
- Polyunsaturated Fat: 0.53g
- Carbohydrates: 15.02g
- Fiber: 1.27g
- Sugar: 2.86g
- Protein: 1.97g
- Cholesterol: 7.48mg
- Sodium: 247.88mg
- Calcium: 46.10mg
- Potassium: 215.97mg
- Iron: 1.47mg
- Vitamin A: 115.14µg
- Vitamin C: 12.10mg
Was this page helpful?
Have your own special recipe to share? Submit Your Recipe Today!