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Leek Lemon Staffing

Chicken.delights's picture
Ingredients
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Pine nuts/Slivered almonds 1⁄3 Cup (5.33 tbs)
  Onions 2 Large, thinly sliced
  Leeks 3 1⁄2 Pound (Large Ones)
  Garlic 2 Clove (10 gm), minced / pressed
  Dry tarragon 1 1⁄2 Teaspoon
  Grated lemon peel 1 1⁄2 Teaspoon
  Lemon juice 2 Tablespoon
  Salt To Taste
Directions

Melt butter in a 12 to 14-inch frying pan over low heat.
Add pine nuts and cook, stirring, until golden (about 1 minute).
Lift out nuts with a slotted spoon and set aside on paper towels to drain.
Increase heat to medium.
Add onions to pan; cook, stirring occasionally, until soft.
Meanwhile, trim and discard ends and tops from leeks, leaving about 3 inches of green leaves.
Discard tough outer leaves.
Split leeks lengthwise; rinse well, then thinly slice crosswise (you should have 9 cups).
Add leeks, garlic, and tarragon to pan.
Continue to cook, stirring occasionally, until leeks are very soft (about 15 more minutes).
Add lemon peel, lemon juice, and pine nuts; season to taste with salt.
Let cool.

Recipe Summary

Difficulty Level: 
Very Easy
Method: 
Fried

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