Ingredients for - Confit of Leeks and Baby Carrots
2.
Leeks - white and light green parts sliced, separated into rings, and rinsed 5
3.
Baby carrots with tops, peeled and trimmed ¾ pound
How to cook deliciously - Confit of Leeks and Baby Carrots
1 . Stage
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 . Stage
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.
Recipe information
Cooking:
10 min.
Servings per container:
4
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