LEEKS AND CARROTS IN CHARDONNAY CREAM SAUCE

Leeks and Carrots in Chardonnay Cream Sauce image

Provided by L. Duch

Time 55m

Yield 4-5 serving(s)

Number Of Ingredients 8

1 bunch leek, carefully cleaned and sliced
3 carrots, peeled, sliced and thinly sliced into circles
1 slice bacon, fried, crumpled and set aside
1 tablespoon bacon drippings, reserved
1/2 teaspoon fresh rosemary
1/2 cup Chardonnay wine
1/2 pint heavy whipping cream
salt & freshly ground black pepper

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!

Nutrition Facts : Calories 303.4, Fat 27.9, SaturatedFat 15.8, Cholesterol 88.4, Sodium 107.7, Carbohydrate 6.9, Fiber 1.3, Sugar 2.4, Protein 2.3