Confit of Leeks and Baby Carrots

By Chef Russ

5.0 / 5

10min

41min

See on AllRecipes

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