Leeks And Carrots In Chardonnay Cream Sauce Recipes

LEEKS AND CARROTS IN CHARDONNAY CREAM SAUCE

Steps:

• Using bacon drippings, sauté leeks, carrots and rosemary until leeks are opaque. About 15 minute.
• Deglaze pan with half of the wine and simmer until reduced and cooked into the leeks(about 10 minutes).
• Add the cream and simmer, covered, until leeks and carrots are tender.
• Add the remaining wine and bacon that had been set aside and simmer until reduced to desired consistency and tenderness.
• This takes me about 20 minutes as we like our leeks really tender, but the carrots turn out al-dente.
• **NOTE: If you prefer carrots that are softer, then parboil them prior to sautéing.
• 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!

CREAMED LEEKS

Steps:

• Trim the leeks and remove the tough outer leaves. Slice the white and light green part into 1/4-inch rings, put them into a large bowl of water and swish gently to remove any dirt or sand; drain in a colander.
• Heat a large skillet over medium-high heat and melt butter. Add leeks and cook until they are just starting to get tender and lightly browned, about 2 minutes. Stir in the garlic and sauté until fragrant, 30 seconds to 1 minute.
• Stir together whipping cream and Dijon mustard and pour into the skillet, stirring until well incorporated. Reduce heat to low and simmer until leeks are tender but still crisp, 6 to 8 minutes (don't overcook). Season with salt and pepper and remove skillet from heat.
• Sprinkle with nutmeg and Parmesan cheese; serve immediately

LEEKS WITH CHARDONNAY AND CREME FRAICHE

Steps:

• Cut dark green parts off the leeks and discard. Remove any damaged outer leaves. Cut leeks in half lengthwise and slice into 1/2-inch strips on the diagonal. Transfer to a colander. Separate slices and rinse thoroughly to remove dirt. Drain.
• Place leeks in a pot over medium-high heat. Pour in Chardonnay and sugar. Cook, stirring often, until leeks are soft and tender and wine has evaporated, about 10 minutes. Remove from heat. Stir in creme fraiche and season with salt and pepper.