|½ cup||Unsalted butter|
|2 tablespoons||Packed dark brown sugar|
|Fresh grated nutmeg to taste|
|Fresh ground black pepper to taste|
Rinse leeks very thoroughly, then cut in half lengthwise. Rinse leek halves, separating layers to wash out dirt; then cut crosswise in 1-inch thick slices. Melt butter in large, heavy skillet over medium heat; add leeks & sprinkle with brown sugar, several grates of nutmeg & generous grindings of black pepper. Cook, stirring, until leeks are caramelized on the outside. When edges are as brown as desired, serve. Makes 6 servings.
From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, .
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