Confit of Leeks and Baby Carrots | Tasty Recipes

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Confit of Leeks and Baby Carrots

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.

Ingredients :

• 2 tablespoons butter
• 5 leeks - white and light green parts sliced, separated into rings, and rinsed
• ¾ pound baby carrots with tops, peeled and trimmed
• ¼ cup dry white wine
• 1 ½ cups chicken stock
• 1 teaspoon chopped fresh thyme
• 1 pinch white sugar
• 1 pinch freshly ground nutmeg
• 1 pinch salt to taste
• 1 pinch ground white pepper to taste

Instructions :

Prep : 10M	Cook : 4 M	Ready in : 51M

Notes :

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