Sautéed Leeks with Chestnuts

Name: Sautéed Leeks with Chestnuts
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 1 large anchovy fillet, minced; 1 large carrot, shredded; 237 milliliters whole cooked chestnuts (from a 14.8-ounce vacuum-packed jar), coarsely chopped; 118 milliliters dry white wine; 3 mediums garlic cloves, minced; 2 Tbsps heavy cream; 6 larges leeks, white and tender green parts only-halved lengthwise, cut into 1 1/2-inch lengths and julienned; 177 milliliters Rich Turkey Stock or low-sodium chicken broth; 2 Tbsps extra-virgin olive oil; 12 servings Salt and freshly ground pepper; 1 Tbsp unsalted butter

Sautéed Leeks with Chestnuts is a gluten free and primal recipe with 12 servings. This side dish has 102 calories, 1g of protein, and 5g of fat per serving. This recipe covers 6% of your daily requirements of vitamins and minerals. 1 person found this recipe to be yummy and satisfying. If you have garlic cloves, carrot, chestnuts, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Melt the butter in a large, deep skillet.

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Butter

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Frying Pan

Add the chestnuts, season with salt and pepper and cook over moderately high heat, undisturbed, until browned on the bottom, 4 minutes.

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Salt And Pepper

Chestnuts

Transfer to a bowl.

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Bowl

Heat the olive oil in the skillet.

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Olive Oil

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Frying Pan

Add the garlic and anchovy and cook over moderately low heat, stirring, until fragrant, about 4 minutes.

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Anchovies

Garlic

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.

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Carrot