Leek and carrot sauce

4 leeks
1 Carrot
30 gr. of butter
50 cc of white wine
150 cc of cream
salt and pepper

Cut the leeks and leave a little of the green part. Wash them with water and drain. Peel the carrot, cut it into small cubes.
Put the butter in a pan over the heat, add the leek and sauté.
When they are halfway through cooking, add the carrot and wine. Let it cook.
Finally place, add the cream and let it reduce until it takes consistency, season and blend.

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