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.

No additional tips available.

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

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.

Sautéed Leeks With Chestnuts

How did you like this recipe?

Frequently Asked Questions