You are here

Leek Lemon Staffing

Chicken.delights's picture
  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

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

Rate It

Your rating: None
Average: 4.3 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1972 Calories from Fat 709

% Daily Value*

Total Fat 82 g126.8%

Saturated Fat 32.1 g160.7%

Trans Fat 0 g

Cholesterol 121 mg40.3%

Sodium 744.3 mg31%

Total Carbohydrates 300 g99.9%

Dietary Fiber 42.5 g170.1%

Sugars 91.2 g

Protein 40 g79.8%

Vitamin A 564.5% Vitamin C 445.7%

Calcium 121.7% Iron 221.2%

*Based on a 2000 Calorie diet

Leek Lemon Staffing Recipe