Leek Lemon Staffing Recipe
Ingredients
| Butter/Margarine | 1/4 Cup (16 tbs) | |
| 1/3 cup pine nuts or slivered almonds | ||
| Onions | 2 Large, thinly sliced | |
| Leeks | 7 Large | |
| Garlic | 2 Clove (5gm), pressed | |
| Tarragon | 1 1/2 Teaspoon | |
| Lemon peel | 1 1/2 Teaspoon, grated | |
| 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.
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.
Chef
