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.

Chef Russ
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

168 calories; 6.5 g total fat; 16 mg cholesterol; 425 mg sodium. 24.1 g carbohydrates; 2.6 g protein; Full Nutrition

Reviews (1)

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Most helpful positive review

Rating: 5 stars
01/09/2018
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 excellent! The leeks cooked down so much that they pretty much disappeared so I added some scallion in the last few minutes of cooking for some more green. The leeks also got a little slimy so when I make this again I will wait awhile to add them. Read More
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/09/2018
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 excellent! The leeks cooked down so much that they pretty much disappeared so I added some scallion in the last few minutes of cooking for some more green. The leeks also got a little slimy so when I make this again I will wait awhile to add them. Read More
Rating: 5 stars
01/09/2018
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 excellent! The leeks cooked down so much that they pretty much disappeared so I added some scallion in the last few minutes of cooking for some more green. The leeks also got a little slimy so when I make this again I will wait awhile to add them. Read More