BABY PEAS WITH BACON AND LEEKS

By Silvermama

This recipe is a little time consuming for a side dish and calls for fried leeks. Save yourself the trouble and just heat some small peas with butter and cheese.

Ingredients

• 3 large leeks, white and tender
• green parts only, sliced
• crosswise 1/4 inch thick and
• separated into rings
• Vegetable oil, for frying
• Salt and freshly ground pepper
• 6 slices thick-cut bacon
• 4 thyme sprigs
• 1 cup Rich Turkey Stock
• (recipe, p.184) or low-sodium
• chicken broth
• 3/4 cup heavy cream
• Three 10-ounce boxes frozen baby
• peas, thawed
• 1 teaspoon cornstarch mixed with
• 1 tablespoon water

Preparation

Step 1

1.
Wash the leeks well and pat dry. In a
large saucepan, heat ½ inch of oil until
shimmering. Add all but 1/2 cup of the
leeks and cook over moderate heat, stirring.
until golden brown, 10 to 12 minutes.
Using a slotted spoon. transfer the
leeks to a paper towel-lined plate. Discard
the oil. Season with salt and pepper.
2.
In a large, deep skillet. cook the bacon
over moderately high heat, turning once,
until golden, about 5 minutes. Drain the
bacon on paper towels and crumble.
3.
Add the remaining leeks and
the thyme to the fat in the skillet and
cook over moderately low heat until the
leeks are softened, about 8 minutes. Add
½ cup of the Rich Turkey Stock and cook
over moderate heat until it is reduced
by half, about 7 minutes. Add the heavy
cream and cook over moderately high
heat until it is reduced by half, about
5 minutes. Stir in the peas, crumbled
bacon and the remaining 1/2 cup of stock
and bring to a boil. Discard the thyme
sprigs. Season with salt and pepper. Add
the cornstarch mixture and cook until
the sauce is slightly thickened, 3 to 4
minutes. Transfer the peas to a bowl
and top with the crispy leeks just before
serving.