1 cup whole cooked chestnuts (from a 14.8-ounce vacuum-packed jar), coarsely
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 It
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.
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.
Stir the heavy cream into the leeks and season with salt and pepper. Fold in the chestnuts, transfer to a large bowl and serve.
The recipe can be prepared ahead through Step 2. Refrigerate the chestnuts and leeks separately.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.