Easy-to-Follow Recipe for Delicious Leeks and Carrots Dish

Step right up, my dearest foodies and culinary enthusiasts! Are you looking for a perfect easy side-dish that will impress your guests? Look no further as I bring you an absolutely delectable recipe – Leeks and Carrots in Chardonnay Cream Sauce.

This dish is well-balanced, delightful to the palate, and will certainly be the talk of your dinner party. The combination of the sweet carrots and delicate leeks blended with the rich cream sauce infused with white wine creates a unique flavor profile that is sure to wow everyone who tries it.

Whether you’re cooking for a special occasion or just want to make a weeknight dinner feel extra fancy, this dish is perfect for you. Don’t hesitate to indulge in quality ingredients such as bacon, fresh rosemary, and heavy whipping cream that will take the flavors to another level.

Trust me, once you give this recipe a try, your taste buds will never want to go back. So grab your aprons and let’s get started on this luscious Leeks and Carrots in Chardonnay Cream Sauce.

Why You’ll Love This Recipe

Leeks and Carrots in Chardonnay Cream  Sauce
Leeks and Carrots in Chardonnay Cream Sauce

As a sommelier, I have tasted various recipes over the years, but this leeks and carrots in chardonnay cream sauce recipe is one of my absolute favorites. I guarantee that once you try it, you will fall in love with it too.

First of all, the combination of leeks and carrots in a creamy white wine sauce is a match made in heaven. The sweetness of the carrots complements the mild onion taste of the leeks, creating an explosion of flavors in your mouth. The fresh rosemary gives it a fragrant aroma and adds depth to the dish.

But what sets this recipe apart from others is the addition of bacon drippings and crumpled bacon. The salty flavor provided by the bacon enhances the creaminess of the sauce, created using heavy whipping cream and Chardonnay wine mustard.

Moreover, this dish is quite versatile as it can be served with any meal or as a main dish on its own. It pairs perfectly with creamy chicken breast, braised leeks or steamed mussels. It also goes well with boudin blanc, pasta, cod or chicken thighs. You can tailor it to your taste preference and still enjoy its delicious flavors.

Lastly, this recipe is easy to make, taking less than an hour to prepare everything to perfection. You don’t have to be a culinary expert to create a fantastic meal for yourself or your loved ones. Just follow the simple instructions laid out below.

Overall, you’ll love this recipe because of its rich flavors, versatility and easy preparation process. It’s perfect for any day of the week and will continue to leave you wanting more with every bite.

Ingredient List

Sure, here are 11 unique photo captions for the recipe:
Sure, here are 11 unique photo captions for the recipe:


  • 2 leeks, carefully cleaned and sliced
  • 3 carrots, peeled and thinly sliced into circles
  • 1 slice of bacon, fried and crumpled, set aside for garnish
  • 1 tablespoon of bacon drippings
  • 2 garlic cloves or shallots, finely chopped
  • 1 bunch of fresh rosemary
  • 1/2 cup of chardonnay wine (or white wine of your choice)
  • 1/4 cup of chicken broth
  • Juice from 1 lemon
  • 2 tbsp of unsalted butter
  • 1 cup of heavy whipping cream

The Recipe How-To

Let’s Get Cooking!

With all the ingredients ready to go, it’s time to start cooking. Here’s how to whip up this creamy leeks and carrots in chardonnay sauce recipe:

Step 1: Cook the Bacon

In a skillet, cook one slice of bacon over medium heat until crispy. Set aside the cooked bacon on a paper towel-lined plate.

Step 2: Brown the Leeks and Carrots

In the same skillet, add 2 tablespoons of bacon drippings (or olive oil) over medium heat. Then, add 2 finely chopped garlic shallots and stir until fragrant.

Next, add 2 thinly sliced leeks (carefully cleaned and sliced) and 3 carrots peeled and sliced thinly. Sauté for about 10 minutes until tender and lightly browned.

Step 3: Pour in White Wine

Deglaze the pan by adding 1/2 cup of white wine, scraping up any browned bits from the bottom of the pan with a wooden spoon. Let it cook down for a few minutes until it’s slightly reduced.

Step 4: Add Cream

Pour in 1 cup of heavy whipping cream and 1 tablespoon of fresh rosemary before bringing to a simmer. Reduce heat to low and let it thicken for about 10-15 minutes.

Step 5: Finish Up the Dish

Before serving, stir in the crumpled bacon into the cream sauce. Taste and adjust seasoning with salt and pepper as needed.

Time to Enjoy!

Serve your dish with delicious sides such as creamy mashed potatoes or steamed rice. This dish pairs well with sauvignon blanc or chardonnay wine – perfect for an intimate dinner party or a cozy night in.

Substitutions and Variations

 Creamy chardonnay sauce getting all cozy with the leeks and carrots.
Creamy chardonnay sauce getting all cozy with the leeks and carrots.

Are you looking to switch things up with your leeks and carrots in chardonnay cream sauce recipe? Here are a few substitutions and variations that might inspire you.

– Instead of bacon drippings or bacon, try pancetta for a different flavor profile.

– For a vegetarian-friendly version of this dish, omit the bacon entirely and use vegetable broth or water instead of chicken broth.

– If you don’t have chardonnay on hand, feel free to substitute with another dry white wine like Sauvignon Blanc or Pinot Grigio.

– Want to add more depth of flavor? Try adding some garlic or shallots when sautéing the leeks and carrots.

– If you prefer a thinner sauce, consider adding lemon juice to brighten up the flavors and thin out the cream sauce.

– Looking to serve this dish with something other than pasta or mashed potatoes? Consider pairing with steamed cod, braised leeks or boudin blanc sausage for a tasty twist on this classic recipe.

Whatever substitution or variation you choose to make, just remember to have fun experimenting in the kitchen.

Serving and Pairing

 The perfect side dish that'll make your taste buds dance with joy!
The perfect side dish that’ll make your taste buds dance with joy!

The leeks and carrots in chardonnay cream sauce is a savory dish with a creamy texture that makes it an excellent side for meat dishes. The wine sauce brings out the sweetness of the carrots and leeks, giving them a delicate flavor that pairs well with chicken, cod, and boudin blanc.

I suggest pairing this dish with a refreshing white wine to complement its rich flavors. A chilled Chardonnay or Pinot Grigio with bright citrus notes will balance out the creaminess of the sauce while bringing out the dish’s mild flavors.

If you prefer red wine, go for something light-bodied like a Pinot Noir or Beaujolais. These wines have enough acidity to complement the dish’s sweetness without overpowering it.

To complete your meal, serve this leeks and carrots in chardonnay cream sauce alongside creamy mashed potatoes or pasta for an indulgent treat. You could also add steamed mussels, braised leeks or a mushroom sauce to create a more complex tasting experience.

With its unique combination of vegetables and wine sauce, this recipe makes for a perfect easy-to-prepare side dish that satisfies your cravings for comfort food with an unexpected twist.

Make-Ahead, Storing and Reheating

 Leeks and carrots never looked this good!
Leeks and carrots never looked this good!

One of the best things about this leeks and carrots in chardonnay cream sauce recipe is that it can be made ahead of time. That means you can have a delicious side dish waiting for you whenever you need it.

To make ahead, let the dish cool down to room temperature before transferring it to an airtight container. Store in the refrigerator for up to 3 days.

When it’s time to reheat, simply transfer the mixture to a saucepan and add a splash of heavy whipping cream. Stir until heated through and creamy again.

It’s important not to overcook the vegetables during reheating, as they may become mushy. Just heat enough until everything is warmed through nicely.

In case you have leftovers, store them properly in an airtight container in the refrigerator for up to three days. Avoid storing any leftover cream sauce for more than two days as the possibility of spoilage increases.

Remember that reheated dishes tend to lose flavor or texture with each passing day. Therefore, for optimal taste enjoyment, refrigerate immediately after serving or within two hours after cooking.

With this make-ahead option and proper storage instructions, you won’t have to worry about last-minute preparations and can easily fit this delicious dish into your schedule!

Tips for Perfect Results

 A touch of luxury for your everyday veggies.
A touch of luxury for your everyday veggies.

To achieve perfect results with this Leeks and Carrots in Chardonnay Cream Sauce recipe, I have a few tips that could make all the difference. Here are my recommendations:

Firstly, use fresh rosemary for the cream sauce to add a subtle and delicate aroma to the dish. The rosemary-infused cream sauce pairs perfectly with the sweetness of the carrots and leeks.

Secondly, make sure to use heavy whipping cream as it ensures the cream sauce’s creamy texture. Don’t replace it with other milk varieties or light cream, as they won’t provide the same consistency.

Thirdly, to intensify the dish’s flavor, you may also add a drizzle of lemon juice or chicken broth when sautéing the leek and carrot. These additions will enhance the taste of the vegetables and give them an extra kick.

Fourthly, cooking your vegetables on low heat will give them ample time to caramelize and soak up the Chardonnay cream sauce’s flavors until tender.

Finally, while bacon drippings are listed in the ingredient list, I suggest using only one slice of bacon since its salty flavor can quickly become overpowering in this delicate dish. You may choose to omit it altogether if bacon isn’t your preference.

By following these tips and adjustments, you’ll achieve a perfectly balanced Leeks and Carrots in Chardonnay Cream sauce that will impress your guests or make for a cozy dinner at home!

Bottom Line

In conclusion, this Leeks and Carrots in Chardonnay Cream Sauce Recipe is the perfect dish for those who love the combination of creamy ingredients with a touch of white wine. With simple ingredients like leeks, carrots, white wine, and heavy whipping cream as the main components of this dish, it’s easy to make and can be served for any occasion.

Whether you’re cooking for your family or for a gathering with friends, this recipe promises to deliver an unforgettable taste experience that will surely be loved by everyone. Additionally, with its diverse options for serving and pairing, you can choose to pair it with a variety of dishes like steamed mussels, chicken breast or even pasta.

Lastly, if you’re a Wine enthusiast, adding the chardonnay cream sauce to these fundamental vegetables creates magic on your taste buds. The subtle wine aroma and the creaminess of the sauce will complement your glasses of Chardonnay perfectly.

So go ahead, try out this recipe today and let yourself relish the amazing flavors!

Leeks and Carrots in Chardonnay Cream Sauce

Leeks and Carrots in Chardonnay Cream Sauce Recipe

I came up with this on my own. I was inspired by a couple different leek recipes on. My touch is the rosemary, wine and bacon. Turned out delicious and thought I'd share. Delicious side dish.
No ratings yet
Prep Time 15 mins
Cook Time 40 mins
Course Side Dish
Cuisine French
Calories 303.4 kcal


  • 1 bunch leek, carefully cleaned and sliced
  • 3 carrots, peeled, sliced and thinly sliced into circles
  • 1 slice bacon, fried, crumpled and set aside
  • 1 tablespoon bacon drippings, reserved
  • 1/2 teaspoon fresh rosemary
  • 1/2 cup Chardonnay wine
  • 1/2 pint heavy whipping cream
  • salt & freshly ground black pepper


  • Using bacon drippings, sauté leeks, carrots and rosemary until leeks are opaque. About 15 minute.
  • Deglaze pan with half of the wine and simmer until reduced and cooked into the leeks(about 10 minutes).
  • Add the cream and simmer, covered, until leeks and carrots are tender.
  • Add the remaining wine and bacon that had been set aside and simmer until reduced to desired consistency and tenderness.
  • This takes me about 20 minutes as we like our leeks really tender, but the carrots turn out al-dente.
  • **NOTE: If you prefer carrots that are softer, then parboil them prior to sautéing.
  • The timing is an estimate as I really wasn't planning on posting this, but after we ate it I figured it deserved a place on here :-). ENJOY!

Add Your Own Notes


Serving: 112gCalories: 303.4kcalCarbohydrates: 6.9gProtein: 2.3gFat: 27.9gSaturated Fat: 15.8gCholesterol: 88.4mgSodium: 107.7mgFiber: 1.3gSugar: 2.4g
Keyword < 60 Mins, Vegetable
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