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Recipe by: sylvienne
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See below ingredients and instructions of the recipe
4 Leeks, about 1-in thick, 1 ts Tarragon
-white parts only Flour; for dredging
1 Egg Oil for frying
Salt freshly ground pepper -canola, lt. olive or peanut
1 ts Finely chopped parsley Tarragon vinegar
TRIM THE LEEKS: Cut off the roots but leave enough so that the leaves
remain joined at the base. Slice them in half lengthwise down to the base
but not through it, and rinse them well. Steam them over boiling water
until they are tender when pierced with a knife, about 10 minutes, then set
on a towel to cool and drain dry. Beat the egg on a plate and season with
salt and pepper. Add the parsley and half the tarragon. Dip the leeks into
the egg and slosh them around so that they are well covered, then dip them
in flour to coat. Heat enough oil in a heavy pan to cover the bottom
generously. When it is hot enough to sizzle a drop of water, add the leeks.
Fry them, turning them frequently until they're nicely browned all over.
Set them on a towel to drain briefly. Serve with the remaining tarragon
sprinkled over the top and a cruet of vinegar on the side.
DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
American television personality and top chef. The 79th most powerful celebrity in the world. Earnings: $15 million
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