Name: Sautéed Leeks with Chestnuts
Yield: 1
Ingredients: 1 tbsp. unsalted butter -; 1 c. whole cooked chestnuts (from a 14.8-ounce vacuum-packed jar) -; Salt and freshly ground pepper -; 2 tbsp. extra-virgin olive oil -; 3 medium garlic cloves -; 1 large anchovy fillet -; 1/2 c. dry white wine -; 6 large leeks -; 1 large carrot -; 3/4 c. Rich Turkey Stock or low-sodium chicken broth -; 2 tbsp. heavy cream -

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Ingredients for - Sautéed Leeks with Chestnuts

1. 1 tbsp. unsalted butter -

2. 1 c. whole cooked chestnuts (from a 14.8-ounce vacuum-packed jar) -

3. Salt and freshly ground pepper -

4. 2 tbsp. extra-virgin olive oil -

5. 3 medium garlic cloves -

6. 1 large anchovy fillet -

7. 1/2 c. dry white wine -

8. 6 large leeks -

9. 1 large carrot -

10. 3/4 c. Rich Turkey Stock or low-sodium chicken broth -

11. 2 tbsp. heavy cream -

How to cook deliciously - Sautéed Leeks with Chestnuts

1. Stage

Melt the butter in a large, deep skillet. Add the chestnuts, season with salt and pepper and cook over moderately high heat, undisturbed, until browned on the bottom, 4 minutes. Transfer to a bowl.

2. Stage

Heat the olive oil in the skillet. Add the garlic and anchovy and cook over moderately low heat, stirring, until fragrant, about 4 minutes. Add the wine and cook over moderate heat for 1 minute. Stir in the leeks and carrot, add the stock and bring to a simmer. Cover and cook, stirring occasionally, until tender, about 15 minutes.

3. Stage

Stir the heavy cream into the leeks and season with salt and pepper. Fold in the chestnuts, transfer to a large bowl and serve.

4. Stage

Make Ahead: The recipe can be prepared ahead through Step 2. Refrigerate the chestnuts and leeks separately.