Tarragon Buttered Leeks Recipe
Ingredients
| Medium leeks - 6 | ||
| Water | 4 Cup (16 tbs) | |
| Butter/Margarine | 2 Tablespoon | |
| Parmesan cheese | 1/4 Cup (16 tbs), grated | |
| Parsley | 1 Tablespoon, chopped | |
| Tarragon leaves | 1/2 Teaspoon, dried | |
| Seasoned salt | 1/4 Teaspoon | |
Directions
GETTING READY
1. Wash the leeks and prepare them by removing roots, outer leaves and tops from the shoots. Clean well again. Leave behind 1 1/2 to 2 inches of dark leaves.
2. Cut the leeks such that they are split to within 1 inch of bulb end.
MAKING
3. In a large skillet, bring water to the boil and add the leeks. Cover and reduce the heat to cook the leeks without drying the pan. Simmer for 10-15 minutes till done
4. Remove, drain and arrange on a serving platter.
5. In a large pan, mix the rest of the ingredients and melt butter over the ingredients. Stir well and sprinkle over the leeks.
SERVING
6. Serve hot
1. Wash the leeks and prepare them by removing roots, outer leaves and tops from the shoots. Clean well again. Leave behind 1 1/2 to 2 inches of dark leaves.
2. Cut the leeks such that they are split to within 1 inch of bulb end.
MAKING
3. In a large skillet, bring water to the boil and add the leeks. Cover and reduce the heat to cook the leeks without drying the pan. Simmer for 10-15 minutes till done
4. Remove, drain and arrange on a serving platter.
5. In a large pan, mix the rest of the ingredients and melt butter over the ingredients. Stir well and sprinkle over the leeks.
SERVING
6. Serve hot
Chef
