Sauteed Leeks with Chestnuts Recipe

Sauteed Leeks with Chestnuts Recipe

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.

Preparation: 15 minutes
Cooking: 30 minutes
Total: 45 minutes



  • 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


  1. Melt the butter in a large, deep skillet.

  2. 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.

  3. 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.

  4. 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.

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

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


  • 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
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