Leeks And Carrots In Chardonnay Cream Sauce

1. 1

   Using bacon drippings, saute leeks, carrots and rosemary until leeks are opaque. About 15 minute.

2. 2

   Deglaze pan with half of the wine and simmer until reduced and cooked into the leeks(about 10 minutes).

3. 3

   Add the cream and simmer, covered, until leeks and carrots are tender.

4. 4

   Add the remaining wine and bacon that had been set aside and simmer until reduced to desired consistency and tenderness.

5. 5

   This takes me about 20 minutes as we like our leeks really tender, but the carrots turn out al-dente.

6. 6

   **NOTE: If you prefer carrots that are softer, then parboil them prior to sauteing.

7. 7

   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!

* Per serving · 4 servings · Values may vary.

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