Sautéed Leeks With Chestnuts Recipe

Name: Sautéed Leeks With Chestnuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon unsalted butter; 1 cup whole cooked chestnuts (from a 14.8-ounce vacuum-packed jar), coarsely chopped; Salt and freshly ground pepper; 2 tablespoons extra-virgin olive oil; 3 medium garlic cloves, minced; 1 large anchovy fillet, minced; 1/2 cup dry white wine; 6 large leeks, white and tender green parts only-halved lengthwise, cut into 1 1/2-inch lengths and julienned; 1 large carrot, shredded; 3/4 cup Rich Turkey Stock or low-sodium chicken broth; 2 tablespoons heavy cream

Servings: persons

1 tablespoon unsalted butter
1 cup whole cooked chestnuts (from a 14.8-ounce vacuum-packed jar), coarsely chopped
Salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
3 medium garlic cloves, minced
1 large anchovy fillet, minced
1/2 cup dry white wine
6 large leeks, white and tender green parts only-halved lengthwise, cut into 1 1/2-inch lengths and julienned
1 large carrot, shredded
3/4 cup Rich Turkey Stock or low-sodium chicken broth
2 tablespoons heavy cream

1
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
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
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
Make Ahead: The recipe can be prepared ahead through Step Refrigerate the chestnuts and leeks separately.

291

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 tablespoon unsalted butter, 1 cup whole cooked chestnuts (from a 14.8-ounce vacuum-packed jar), coarsely chopped, Salt and freshly ground pepper, 2 tablespoons extra-virgin olive oil, and more.

Yes, Sautéed Leeks With Chestnuts falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sautéed Leeks With Chestnuts

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions