Carrots – Leek – Vegetables À La Crème

by Editorial Staff

Summary

Prep Time	25 mins
Total Time	25 mins
Course	Side Dish
Cuisine	European
Servings (Default: 4)

Ingredients

5 carrots, (carrots)
2 leeks, small
1 tablespoon clarified butter
500 ml wine, white, dry
200 ml whipped cream or cremefine
1 tablespoon sauce thickener, lighter
1 tablespoon crème fraîche or sour cream
2 tablespoon herbs, chopped (chives, parsley)
Salt and pepper, (white)

Instructions

Clean the carrots and leek, cut into pieces approx. 1 cm thick and fry a little in the clarified butter. Deglaze with white wine and whipped cream and simmer over medium heat for about 15 minutes until the vegetables are firm to the bite. Then stir in the sauce thickener, crème fraîche, herbs and spices.
Carrots - leek - vegetables à la crème, for example, go perfectly as a side dish with fried fish fillet and long grain rice or as a main course with whole grain noodles.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.