Leeks and Carrots in Chardonnay Cream Sauce

Recipe by L. Duch
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 55mins
SERVES: 4-5
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Using bacon drippings, sauté leeks, carrots and rosemary until leeks are opaque. About 15 minute.
  • Deglaze pan with half of the wine and simmer until reduced and cooked into the leeks(about 10 minutes).
  • Add the cream and simmer, covered, until leeks and carrots are tender.
  • Add the remaining wine and bacon that had been set aside and simmer until reduced to desired consistency and tenderness.
  • This takes me about 20 minutes as we like our leeks really tender, but the carrots turn out al-dente.
  • **NOTE: If you prefer carrots that are softer, then parboil them prior to sautéing.
  • The timing is an estimate as I really wasn't planning on posting this, but after we ate it I figured it deserved a place on here :-). ENJOY!
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