rascal
Forum GOD!
Funny you should mention veloute I watched a meal on TV and it had veloute sauce. I thought i must try that?I'm quite a fan of velouté; its a sauce that isn't seen so much these days. Or at least, that is my perception. Leeks and carrots are a natural pairing, both sweet in their own way. Tarragon is a good addition here, working well with both the chicken and vegetables, adding that slightly anise flavour. Does it need the cream? A classic velouté, is a light sauce and doesn't normally use dairy. But I'm well aware that it can be a matter if taste.
Incidentally, I like the way you chose to cut the vegetables in a particular way, on the diagonal. Something as simple as that can enhance the appearance of a dish.
Oh, and next time, take a quick photo before you add all that cracked black pepper! I love black pepper but found myself trying to peer through it to see how the dish looked.Forgive me! I think its a lovely dish.
Russ