Poireaux beurre noisette with capers and toasted chunky breadcrumbs recipe
Food writer, Trish Deseine who has lived in France since 1987 shares her Poireaux beurre noisette with capers and toasted chunky breadcrumbs recipe.
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Ingredients
- 8 to 12 small leeks
- 175g salted butter
- 2 tbsp olive oil
- 4 tbsp chunky breadcrumbs made from pain de campagne (rustic, crusty bread)
- 4 tbsp capers
- Grated zest of half a lemon
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