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Confit of Leeks and Baby Carrots

Chef Russ

"Leeks are sweeter than scallions and subtler than onions. I use this as a base with garlic roasted smashed potatoes for a nice steak or beef Wellington with a port reduction sauce."
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51 m servings 168 cals
Original recipe yields 4 servings

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  1. Melt butter in a saucepan over medium heat. Add leeks; cook and stir until translucent, 5 to 10 minutes. Add carrots; cook and stir for 3 minutes. Pour in wine; cook until mostly evaporated, 3 to 5 minutes.
  2. Stir chicken stock, thyme, sugar, nutmeg, salt, and pepper into the saucepan. Simmer, uncovered, until carrots are soft and liquid has mostly evaporated, about 30 minutes. Season with salt and pepper.

Nutrition Facts

Per Serving: 168 calories; 6.5 g fat; 24.1 g carbohydrates; 2.6 g protein; 16 mg cholesterol; 425 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Loved this! Okay so I didn't love the thyme but I've come to the conclusion that I just don't really care for thyme. I'll substitute something for it next time. With that being said, this was e...