Sautéed Leeks With Chestnuts

• 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

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.
4. Make Ahead: The recipe can be prepared ahead through Step Refrigerate the chestnuts and leeks separately.

unsalted butter, chestnuts, salt, extravirgin olive oil, garlic, anchovy fillet, white wine, leeks, carrot, turkey, heavy cream

Taken from www.myrecipes.com/recipe/sauted-leeks-with-chestnuts (may not work)