Across the Pond Tasty Leeks

"From P. Caunce and Son Brow Farm in Lancashire UK. In a bind? Hazelnuts, walnuts or almonds sub beautifully for the pine nuts."
 
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Ready In:
30mins
Ingredients:
7
Serves:
4
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ingredients

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directions

  • Prepare the leeks by slitting them lengthwise and washing carefully to remove any grit. Cut the leeks into 1/2 inch slices.
  • Heat 1 tablespoon of olive oil in a deep frying pan or skillet on medium heat and add the pine nuts.
  • Fry the nuts until the kernels are golden brown. Make sure they don't burn! Immediately remove the pine nuts from the oil with a slotted spoon and set aside on paper towel to drain.
  • Reheat the remaining 1 tablespoon of olive oil to high heat, and add the leeks. Fry for a few minutes or until they start to brown in places. Then add the tomatoes. Bring back to the boil. Reduce heat, cover and simmer for 10 minutes.
  • Season with salt and pepper. Garnish with minced fresh marjoram and the toasted pine nuts.

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Reviews

  1. Of course it was delicious. And very easy. And very quick. I actually used oregano from the garden instead of marjoram or chervil. Very yummy indeed. Made for Veggie Swap 11/12. xoxo
     
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