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Leek Lemon Staffing Recipe
|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|
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 mg
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
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.