Golden leeks and onions
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | teaspoon | Dried saffron strands |
| 2 | tablespoons | Boiling water |
| 6 | mediums | Leeks (white part only) |
| 3 | mediums | Onions |
| 2½ | cup | Chicken stock |
| ⅓ | teaspoon | Soft light brown sugar |
| 1 | pinch | Ground white pepper, |
| 1 | pinch | Cinnamon |
| 1 | pinch | Cloves |
| Yellow food colouring (optional) | ||
Directions
First, soak the saffron strands in the boiling water until the water is deep gold. Prepare the leeks by trimming the root ends and slicing the white stems into thin rings; they should not need parboiling.
Peel and chop the onions. Put all the ingredients in a large pan and cook gently, uncovered, for 6-8 minutes.
Drain off most of the stock if you want to serve the vegetables as a side dish; to make sure your dish is really golden, add a drop of food coloring. Submitted By DIANE LAZARUS On 12-09-94