Name: Confit of Leeks and Baby Carrots
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: Butter - 2 tablespoons; Leeks - white and light green parts sliced, separated into rings, and rinsed - 5; Baby carrots with tops, peeled and trimmed - ¾ pound; Dry white wine - ¼ cup; Chicken stock - 1 ½ cups; Chopped fresh thyme - 1 teaspoon; White sugar - 1 pinch; Freshly ground nutmeg - 1 pinch; Salt to taste - 1 pinch; Ground white pepper to taste - 1 pinch

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Confit of Leeks and Baby Carrots

1. Butter - 2 tablespoons

2. Leeks - white and light green parts sliced, separated into rings, and rinsed - 5

3. Baby carrots with tops, peeled and trimmed - ¾ pound

4. Dry white wine - ¼ cup

5. Chicken stock - 1 ½ cups

6. Chopped fresh thyme - 1 teaspoon

7. White sugar - 1 pinch

8. Freshly ground nutmeg - 1 pinch

9. Salt to taste - 1 pinch

10. Ground white pepper to taste - 1 pinch

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.