Browned Leeks With Hazelnut Butter Recipes

Steps:

• Clean the leeks by washing them in water and cutting away the tops of the green leaves and the roots.
• Plunge them into a pan of boiling water and boil for 10 minutes.
• Before removing, test to make sure they are cooked by piercing them with a knife.
• Drain and place in a serving dish.
• Melt the butter in a separate pan and cook until it sizzles and turns a gold brown.
• Add the breadcrumbs, lemon juice and salt and pour over the leeks.
• Serve immediately.

Steps:

• Preheat the oven to 350 degrees. While it heats, cut the leeks crosswise into 1/2 inch slices; set aside.
• 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.
• 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.
• 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.).
• 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.