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 -

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.