Browned Leeks With Hazelnut Butter |
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Prep Time: 15 Minutes Cook Time: 17 Minutes |
Ready In: 32 Minutes Servings: 6 |
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From The Complete Vegetable cookbook. Ingredients:
9 leeks, medium, trimmed, slit to 1 inch above the root end and cleaned |
6 ounces hazelnuts |
4 tablespoons butter |
1/2 teaspoon salt (to taste) |
1/2 cup dry vermouth |
Directions:
1. Preheat the oven to 350 degrees. While it heats, cut the leeks crosswise into 1/2 inch slices; set aside.
2. Toast the hazelnuts: spread the nuts on a jelly roll pan and place them in the preheated oven for five to ten minutes; watch carefully to be sure they don't burn. when the nuts smell toasty and a cooled nut is crisp and crunchy, the nuts are properly toasted. Remove the papery skins by rubbing a few nuts at a time between your palms or in a rough dish towel. Chop the nuts into fine bits.
3. In a large skillet, melt two T of the butter; add the nuts and saute for about 5 minutes, until the butter browns. do not overcook. With a slotted spoon, transfer the nuts to a samll bowl and set aside.
4. Melt the remaining 2 T of butter in the skillet, add the leeks and salt, and saute for 10 minutes, until the leeks are limp and beginning to brown. (You may stop at this point and do the final step just before serving.).
5. Stir in the chopped nuts and vermouth and cook over medium heat until most of the liquid is evaporated, 3 to 4 minutes. Add more salt if needed and serv right away.
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