Fried Leeks for Butternut Squash Soup

(from Bethany’s recipe box)

Makes about 1⁄2 cup

http://s3.amazonaws.com/atk-public/pdf/ATKRadio_Recipes_butternutsoup.pdf

Categories: Soups and Stews

Ingredients

  • 1 leek, white and light green parts only, halved lengthwise, sliced into very thin 2-inch-long strips, washed thoroughly, and dried
  • 2 tablespoons all-purpose flour Salt and pepper
  • 1⁄2 cup olive oil

Directions

  1. Toss leeks, flour, and pinch each salt and pepper in medium bowl. Heat oil in 12-inch skillet until shimmering. Add half of leeks and fry, stirring often, until golden brown, about 6 minutes. Using slotted spoon, transfer leeks to paper towel–lined plate; sprinkle with salt.

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