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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (130g) Recipe makes 4 servings |
||
| Calories 133 | ||
| Calories from Fat 63 | (48%) | |
| Amount Per Serving | %DV | |
| Total Fat 7.1g | 10% | |
| Saturated Fat 1.0g | 4% | |
| Monounsaturated Fat 4.9g | ||
| Polyunsaturated Fat 0.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 39mg | 1% | |
| Potassium 275mg | 7% | |
| Total Carbohydrate 17.0g | 5% | |
| Dietary Fiber 2.5g | 10% | |
| Sugars 4.9g | ||
| Protein 1.9g | 3% | |
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Braised Leeks
By: Sarah!
May 6, 2003
Found this recipe in a book called Cook right for your type (about food for different blood groups). Sounded so interesting and is very delicious
SERVES 4 -6
Ingredients
- 4 leeks, washed well and sliced thinly
- 6 cloves garlic, peeled and sliced paper thin
- 2 carrots, peeled and sliced thinly
- 2 tablespoons olive oil, more if needed
Directions
1
Heat oil in a skillet.2
Add garlic and heat slowly until it begins to flavor oil, about 2 minutes.3
Add leeks and carrots, tossing gently to coat with oil and garlic.4
Add 2TB water, reduce heat, cover, and cook about 20minutes until leeks and carrots are soft.5
Remove lid, increase heat, and stir vegetable mix until thoroughly cooked, and most of the moisture is removed.6
Serve hot as an interesting side dish.
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Featured Reviews for This Recipe
From: mums the word
On Nov 9, 2008
This is only my second time cooking with leeks and I have to say we thoroughly enjoyed this dish. Cooking time was perfect though I did add another 1 TBSP water about 15 minutes into it because it looked a bit too dry to me. The colour was gorgeous so it is a nice showy side dish if you want to add some pizzazz to a meal. Thx Sarah!
From: Recipe Reader
On Mar 4, 2008
We all liked these a lot. I'd never cooked leeks before, and this is a great way to do it. I used chicken broth in place of the water for a little extra flavor. My daughter was hoping to have the leftovers, but there weren't any leftovers. I will make these again. Thanks Sarah!
From: heather Lemieux
On May 8, 2003
Excellent flavour, simple to make, carrots really complement the leeks. Used lots of garlic as suggested, herbes de provence, salt and pepper. Served with a pork meat loaf. Vancouver BC
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