Confit Of Leeks And Baby Carrots Recipes

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CONFIT OF LEEKS AND BABY CARROTS



Confit of Leeks and Baby Carrots image

Leeks are sweeter than scallions and subtler than onions. I use this as a base with garlic roasted smashed potatoes for a nice steak or beef Wellington with a port reduction sauce.

Provided by Chef Russ

Categories     Side Dish     Vegetables     Carrots

Time 51m

Yield 4

Number Of Ingredients 10

2 tablespoons butter
5 leeks - white and light green parts sliced, separated into rings, and rinsed
¾ pound baby carrots with tops, peeled and trimmed
¼ cup dry white wine
1 ½ cups chicken stock
1 teaspoon chopped fresh thyme
1 pinch white sugar
1 pinch freshly ground nutmeg
1 pinch salt to taste
1 pinch ground white pepper to taste

Steps:

  • 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.
  • 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 : Calories 168.2 calories, Carbohydrate 24.1 g, Cholesterol 15.5 mg, Fat 6.5 g, Fiber 4.6 g, Protein 2.6 g, SaturatedFat 3.9 g, Sodium 425.4 mg, Sugar 9 g

BABY CARROT CONFIT WITH ORANGE JUICE AND CUMIN



Baby Carrot Confit with Orange Juice and Cumin image

Provided by Yves Camdeborde

Categories     Side     Braise     Vegetarian     Orange     Carrot     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 4

4 bunches baby carrots with green tops attached, tops trimmed to 1 1/2 inches, carrots peeled (about 24)
1 1/4 cups fresh orange juice
1 teaspoon ground cumin
2 tablespoons (1/4 stick) butter

Steps:

  • Place carrots in pot large enough to hold carrots in double layer. Pour orange juice over; add cumin. Sprinkle with salt and freshly ground black pepper. Bring to boil. Reduce heat to medium, cover, and simmer until carrots are just tender, about 10 minutes. Transfer carrots to plate. Boil liquid in pot until slightly reduced and syrupy, about 2 minutes. Stir in butter. Return carrots to pot and simmer just until heated through, about 2 minutes. Season carrots to taste with salt and pepper.

CONFIT OF LEEKS AND BABY CARROTS



Confit of Leeks and Baby Carrots image

Leeks are sweeter than scallions and subtler than onions. I use this as a base with garlic roasted smashed potatoes for a nice steak or beef Wellington with a port reduction sauce.

Provided by Chef Russ

Categories     Carrot Side Dishes

Time 51m

Yield 4

Number Of Ingredients 10

2 tablespoons butter
5 leeks - white and light green parts sliced, separated into rings, and rinsed
¾ pound baby carrots with tops, peeled and trimmed
¼ cup dry white wine
1 ½ cups chicken stock
1 teaspoon chopped fresh thyme
1 pinch white sugar
1 pinch freshly ground nutmeg
1 pinch salt to taste
1 pinch ground white pepper to taste

Steps:

  • 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.
  • 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 : Calories 168.2 calories, Carbohydrate 24.1 g, Cholesterol 15.5 mg, Fat 6.5 g, Fiber 4.6 g, Protein 2.6 g, SaturatedFat 3.9 g, Sodium 425.4 mg, Sugar 9 g

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