Confit of Leeks and Baby Carrots
Confit of leeks and baby carrots is a delightful and elegant dish that showcases the natural sweetness and tender texture of these two vegetables. The slow cooking process of confit allows the leeks and baby carrots to become incredibly soft and flavorful, making them the perfect side dish to accompany a variety of main courses. This dish is a great way to add a touch of sophistication to any meal, whether it's a simple weeknight dinner or a special occasion.
Prep Time:
10 mins
Cook Time:
41 mins
Total Time:
51 mins
Servings:
4
Yield:
4 servings
Ingredients
Directions
Step 1
Melt butter in a saucepan over medium heat. Add leeks; cook and stir until translucent, 5 to 10 minutes. Add carrots; cook and stir for 3 minutes. Pour in wine; cook until mostly evaporated, 3 to 5 minutes.
Step 2
Stir chicken stock, thyme, sugar, nutmeg, salt, and pepper into the saucepan. Simmer, uncovered, until carrots are soft and liquid has mostly evaporated, about 30 minutes. Season with salt and pepper.
Nutrition Facts (per serving)
168
Calories
7g
Fat
24g
Carbs
3g
Protein
Complement
The combination of leeks and baby carrots creates a visually appealing dish with vibrant colors and a rich, savory flavor. The sweetness of the carrots complements the mild, onion-like flavor of the leeks, creating a harmonious balance of tastes and textures. Whether served as a side dish to roasted meats or as a vegetarian main course, confit of leeks and baby carrots is a versatile and delicious addition to any menu. With its simple yet sophisticated preparation, this dish is sure to impress and satisfy even the most discerning of palates.
