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<\/p>\n<\/p>\n
Caramelized Leeks<\/p>\n
This makes a tasty topping for flatbreads, or a base for dishes such as sliced pork tenderloin.<\/p>\n
5 large leeks, cleaned and trimmed, to include some of the pale green stalk
\n2 tablespoons butter
\n1 tablespoon olive oil
\n\u00bd teaspoon sea salt<\/p>\n
Finely chop the leeks. In a frying pan, melt the butter with the olive oil over medium high heat. When the butter foams, add the leeks and stir. Reduce the heat to low and cover, cooking for 10 to 15 minutes until the leeks have softened and have reduced in volume. Remove the cover and cook, stirring from time to time until the leeks are quite soft and lightly browned. Remove from the heat.<\/p>\n
Makes about 1 \u00bd cups<\/p>\n
<\/p>\n","protected":false},"excerpt":{"rendered":"
Caramelized Leeks This makes a tasty topping for flatbreads, or a base for dishes such as sliced pork tenderloin. 5 large leeks, cleaned and trimmed, to include some of the pale green stalk 2 tablespoons butter 1 tablespoon olive oil \u00bd teaspoon sea salt Finely chop the leeks. In a …<\/p>\n","protected":false},"author":2,"featured_media":0,"parent":64,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_s2mail":"","advanced_seo_description":"","jetpack_seo_html_title":"","jetpack_seo_noindex":false,"jetpack_seo_schema_type":"","footnotes":""},"class_list":["post-175","page","type-page","status-publish","hentry","column","threecol"],"jetpack_sharing_enabled":true,"jetpack_likes_enabled":true,"jetpack-related-posts":[{"id":163,"url":"https:\/\/georgeannebrennan.com\/?page_id=163","url_meta":{"origin":175,"position":0},"title":"Asparagus with Tarragon Vinaigrette and Eggs Mimosa","author":"Georgeanne Brennan","date":"2013-05-24","format":false,"excerpt":"Asparagus with Tarragon Vinaigrette and Eggs Mimosa Mimosa is a classic French garnish of sieved hard-cooked eggs that is frequently used for asparagus and leeks. 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Instead, the melon plays a background role, changed by the addition of onion, olive oil, salt, pepper, and the\u2026","rel":"","context":"Similar post","block_context":{"text":"Similar post","link":""},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/georgeannebrennan.com\/wp-content\/uploads\/2013\/05\/hr_bar.gif?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":120,"url":"https:\/\/georgeannebrennan.com\/?page_id=120","url_meta":{"origin":175,"position":5},"title":"Stuffed Artichokes","author":"Georgeanne Brennan","date":"2013-05-23","format":false,"excerpt":"Stuffed Artichokes Lots of parsley flavors the light stuffing, which imbibes the olive oil and red wine vinegar. Choose coarse bread, with a large crumb, such as ciabatta or Italian batard. 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