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Pan-roasted Carrots and Leeks with Pancetta

Pan-roasted Carrots and Leeks with Pancetta

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Pan-roasted Carrots and Leeks with PancettaPan-roasted Carrots and Leeks with Pancetta    Vegetables

Active Time: 30 minutes
Start to Finish: 1 hour


  • 4 thin slices pancetta
  • Tbs. unsalted butter
  • tsp. olive oil
  • 1 lb. (about 3 medium) leeks, white and light green parts only, trimmed, washed thoroughly, and quartered lengthwise
  • 1 lb. medium carrots, cut crosswise the same length as the leeks, and then quartered lengthwise
  • Kosher salt
  • cup, plus 2 Tbs. dry white wine, such as Sauvignon Blanc
  • cups lower-sodium chicken broth
  • 1 tsp. chopped fresh thyme
  • ½ tsp. ground coriander


Place a rack in the center of the oven and preheat the oven to 425°. In a 12-inch oven-safe skillet, cook the pancetta over medium-low heat until browned, turning as necessary. Remove the pancetta from the pan and set aside on a paper towel-lined plate. Let the pan cool for a few minutes.

In the same pan, over medium heat, melt 1½ tablespoons of the butter and the olive oil. When the butter has melted, arrange the carrots and the leeks in a single layer (they will be crowded) and cook without moving, until the bottom of the vegetables are beginning to brown, about 5 minutes. Flip the vegetables, and add the ⅓ cup of the wine. Continue to cook without stirring until the wine has almost evaporated; add the chicken broth, half of the thyme, and the coriander, and place in the oven.

Roast until the carrots are tender, about 30 minutes. Remove the pan from the oven and transfer the vegetables to a warm platter. Place the (very hot) pan (watch the handle!) over medium-high heat, add the 2 tablespoons of wine and stir, scraping up any browned bits. Remove the skillet from the heat, add the remaining 1 tablespoon butter and ½ tsp. thyme and stir to melt the butter. Pour the sauce over the vegetables, crumble the pancetta over the top, and serve.

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recipe type

Side Dishes


Fine Cooking


4 to 6 servings




Salted or Unsalted?Salted or Unsalted?
We always cook with unsalted butter. Salted butter is usually less fresh than unsalted, and the salt can be used to mask inferior flavors. Also, manufacturers add different amounts of salt to their butter, so it is difficult to control the amount of salt in your recipe. In a pinch, you can use salted butter in a savory recipe, but we would not recommend using it for baking.

Choosing an Olive Oil
If a recipe calls for olive oil, you may substitute extra virgin olive oil; but if it calls for extra virgin olive oil, we do not suggest substituting any other type of olive oil.

Kosher v. table salt
We always use kosher salt in our cooking because its crystals dissolve better in water than ordinary table salt. However, kosher and table salt are not equivalent when you are measuring amounts for a recipe. To further confuse matters, different types of kosher salt measure differently. If a recipe calls for table salt (or just salt), and the amounts are relatively small (e.g., one teaspoon), we simply use the amount called for in the recipe. You can always add a bit more salt to taste. If however, the recipe calls for larger amounts of salt, as would be the case, for example, in a brine, then you should convert the amount called for. Most sources cite 2 types of kosher salt as being widely available: Morton (which is what we use) and Diamond Crystal (which none of us have ever been able to find.) In any case, to convert the amount of table salt to Morton Kosher Salt, multiply the table salt by 1.5; to convert to Diamond Crystal, multiply by 2.

Just another example of why algebra really is im