Roasted Carrots with Leeks, Pancetta and Thyme
3-4 slices of pancetta (sliced thin)
2 1/2 T butter
1 1/2 tsp olive oil
3/4 lb leeks, about 2 medium
1 lb carrots - quartered
1/2 c. plus 2 T dry white wine
1 2/4 c. chicken broth
1 tsp fresh thyme
1/2 tsp ground coriander
Heat oven to 425
In a 12 in oven safe skillet cook the pancetta over medium heat until brown, turning (5-8 min)
Place the pancetta on a paper towel on another plate...it will crisp as it cools.
Add 1 1/2 T butter and olive oil in pan...let butter melt then make a layer of leeks and carrots combined; salt and cook.
After sightly browned, flip with tongs and add wine. Continue to cook until nearly evaporated.
Add chicken broth and half the thyme, coriander then place the skillet in the oven.
Roast until carrots are tender...approx. 30 min. then add the last of the wine and stir over heat. Remove from the heat and add the remaining butter. Crumble the pancetta on top and serve.
Great with a roasted pork loin or chops!!