No current photos.

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (184g) Recipe makes 2 servings
Calories 442
Calories from Fat 133		(30%)
Amount Per Serving		%DV
	Total Fat 14.8g	22%
	Saturated Fat 5.3g	26%
	Monounsaturated Fat 6.5g
	Polyunsaturated Fat 1.9g
	Trans Fat 0.0g
Cholesterol 75mg		25%
Sodium 77mg		3%
Potassium 368mg		10%
Total Carbohydrate 67.0g		22%
	Dietary Fiber 4.1g	16%
	Sugars 8.2g
Protein 11.6g		23%
detailed view... how is this calculated?

people who like this recipe also like:

Roasted Carrots

By: Laura Leigh

Penne with Creamy Carrots and Scallions

By: Malriah

Green Beans Provencale

By: PaulaG

Very Low-Fat Black Bean And Corn Salad

By: Gingerbear

Caramelized Leeks over Noodles

Recipe #119911 | 55 min | 15 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: Mercy
Apr 30, 2005

This recipe is a great way to showcase leeks, one of my favorite veggies.

SERVES 2 (change servings and units)

Ingredients

2 medium leeks
1/2 tablespoon olive oil
1 tablespoon butter
1/2 tablespoon dark brown sugar
5 ounces egg noodles
2 tablespoons chopped fresh parsley
1 teaspoon extra-virgin olive oil
salt and black pepper

Directions

1
Split the leeks lengthways and wash each layer thoroughly.
2
Slice across into thin strips, including the green part as well.
3
Heat the oil and butter together over a gentle heat.
4
When the butter has melted, add the leeks and toss well.
5
Cook slowly, uncovered, for about 10 minutes or until the leeks start to soften.
6
Sprinkle the sugar over all and, after a couple more minutes, mix well.
7
Continue to cook for 15 to 30 minutes, until the leeks have begun to collapse into a sticky mass.
8
Add small amounts of hot water if required to stop sticking.
9
While the leeks are cooking, cook and drain the noodles.
10
When the leeks are done, add the parsley, olive oil, cooked noodles and seasoning to taste.
11
Toss well and serve.

Questions about this recipe?

Featured Reviews for This Recipe

From: Aram

On Jan 6, 2009

I've made this recipe twice now and I enjoy it. I think the key to making it turn out truly caramelized is finding and sustaining the correct temperature (somewhere between low and medium). Last night I intended to substitute cilantro for parsley thinking that it might have a more vibrant taste. Let me know if anyone experiments with it.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: haskinsfam

On Sep 13, 2006

We made this with whole wheat noodles and the adults in the house loved it! My 7 year old also though it was good and cleared his plate, but requested that next time it has some cheese on it.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: sugarpea

On May 18, 2005

I don't think you could overdo the leeks in this recipe - the more the better. It's delicious. If your leeks cook up as mine did, I suggest you cut the leeks lengthwise and then crosswise in 1" long pieces. That will make it easier to get the leeks to adhere to the pasta and actually onto your fork. Small pieces are very awkward. For whatever reason they never turned into a "sticky mass". Really enjoyed this, Mercy.

1 person found this review helpful

Was this review helpful to you? YES | NO

Read all 3 reviews