Sautéed Leeks with Chestnuts

  • Active:
  • Total Time:
  • Servings: 12
KEY: Fall, Christmas, Thanksgiving, Side Dishes, Make Ahead

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  • 1 tablespoon unsalted butter
  • 1 cup whole cooked chestnuts (from a 14.8-ounce vacuum-packed jar), coarsely chopped
  • Salt and freshly ground pepper
  • 2 tablespoons extra-virgin olive oil
  • 3 medium garlic cloves, minced
  • 1 large anchovy fillet, minced
  • 1/2 cup dry white wine
  • 6 large leeks, white and tender green parts only—halved lengthwise, cut into 1 1/2-inch lengths and julienned
  • 1 large carrot, shredded
  • 3/4 cup Rich Turkey Stock or low-sodium chicken broth
  • 2 tablespoons heavy cream

How to make this recipe

  1. Melt the butter in a large, deep skillet. Add the chestnuts, season with salt and pepper and cook over moderately high heat, undisturbed, until browned on the bottom, 4 minutes. Transfer to a bowl.
  2. Heat the olive oil in the skillet. Add the garlic and anchovy and cook over moderately low heat, stirring, until fragrant, about 4 minutes. Add the wine and cook over moderate heat for 1 minute. Stir in the leeks and carrot, add the stock and bring to a simmer. Cover and cook, stirring occasionally, until tender, about 15 minutes.
  3. Stir the heavy cream into the leeks and season with salt and pepper. Fold in the chestnuts, transfer to a large bowl and serve.

Make Ahead

The recipe can be prepared ahead through Step 2. Refrigerate the chestnuts and leeks separately.

Contributed By Published November 2003

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