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Sautéed Leeks with Chestnuts

  • ACTIVE: 30 MIN
  • SERVINGS: 12


  1. 1 tablespoon unsalted butter
  2. 1 cup whole cooked chestnuts (from a 14.8-ounce vacuum-packed jar), coarsely chopped
  3. Salt and freshly ground pepper
  4. 2 tablespoons extra-virgin olive oil
  5. 3 medium garlic cloves, minced
  6. 1 large anchovy fillet, minced
  7. 1/2 cup dry white wine
  8. 6 large leeks, white and tender green parts only—halved lengthwise, cut into 1 1/2-inch lengths and julienned
  9. 1 large carrot, shredded
  10. 3/4 cup Rich Turkey Stock or low-sodium chicken broth
  11. 2 tablespoons heavy cream
  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.