1 lb (450 g) leeks (both green and white parts)
2 tbsp (25 g) 1 oz butter
2 oz (50 g) pine nuts
1 tsp (5 ml) ground cumin
juice 1 lemon
2 tbsp (25 g) 1 oz butter
2 oz (50 g) pine nuts
1 tsp (5 ml) ground cumin
juice 1 lemon
method
1. Wash the leeks well and cut them into 1 cm (3/8 in) slices.
2. Melt the butter in a saucepan on a moderate heat.
3. Put in the pine nuts and stir them around until they are beginning to brown.
4. Stir in the cumin and cook it for 1/2 minute.
5. Stir in the leeks and pour in the lemon juice.
6. Turn the heat down low, cover the pan and cook the leeks for 10 minutes.
2. Melt the butter in a saucepan on a moderate heat.
3. Put in the pine nuts and stir them around until they are beginning to brown.
4. Stir in the cumin and cook it for 1/2 minute.
5. Stir in the leeks and pour in the lemon juice.
6. Turn the heat down low, cover the pan and cook the leeks for 10 minutes.
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