Sautéed leeks with chopped hazelnuts, fresh lemon juice, and thyme.
Sautéed Leeks with Hazelnuts and Thyme
Yield: approximately 8 servings
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- 4 fresh leeks
- 3 tablespoons olive oil, divided
- 2 tablespoons unsalted butter
- 1⁄4 cup chopped hazelnuts
- 1 1⁄2 cups water
- 1 tablespoon fresh lemon juice
- 1⁄2 teaspoon salt
- 1 tablespoon fresh thyme
- Trim bulb ends and tough green ends from leeks. Split in half lengthwise. Wash leeks well to remove dirt from between layers, keeping leeks intact as much as possible. Pat dry with paper towels.
- In a large sauté pan, heat 2 tablespoons olive oil and butter over medium heat until butter has melted. Add hazelnuts to butter mixture.
- Cook until hazelnuts are fragrant and brown, but not too dark, 3 to 4 minutes. Using a slotted spoon, remove hazelnuts from butter. Drain on paper towels.
- Increase heat to medium-high. Add leeks to pan in a single layer, cut sides down. Cook until leeks begin to brown on bottom, 8 to 10 minutes. Add 1 1⁄2 cups water to pan. Cook until water has evaporated, 6 to 10 minutes.
- Place leeks on a serving dish. Drizzle with remaining 1 tablespoon olive oil and lemon juice. Season with salt. Top with thyme and hazelnuts.
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