Braised Leeks Related recipes: Corn-Free, Easy, Fall, Italian, Leeks, Low-Carb, Side Dishes, Soy-Free, Summer, Vegan, Vegetables, Vegetarian, Winter
Delicious with grilled chicken; the horseradish sauce brings out the flavor of the leeks
Preparation facts
Yield: 4 servings
Ingredients
6 medium leeks
1 Tbs (15mL) olive oil
1 cup (240mL) water
1/2 tsp (3g) salt (sea salt if on a corn-free diet*)
1/4 cup (55g) horseradish sauce, (prepared, cream style)
Directions
Wash leeks thoroughly by soaking in cold water for 10 minutes. Rinse leeks and cut into 3-inch (8cm) pieces, using both the green and white parts. Run more cold water over the cut leeks to remove all dirt and grit.
Heat oil in a 12-inch (30cm) skillet. Place leeks in skillet and cook, uncovered, turning occasionally for about 15 minutes. The leeks should turn slightly brown and tender.
Pour water into skillet and turn heat to low. Add salt and cover. Continue to simmer covered for 20 minutes, until leeks are tender.
Remove leeks from pan, and garnish with a Tbsp (18g) of the prepared horseradish sauce.
* Allergy notes: People following a corn-free diet should avoid iodized salt since it contains dextrose, which should be avoided by those allergic to corn.
Nutrition facts
Serving Size 1 serving
Calories 118
Calories from Fat 34 (29%)
% Daily Value*
6%Total Fat 4g
3%Saturated Fat 0.5g
Polyunsaturated Fat 0.6g
Monounsaturated Fat 2.5g
0%Cholesterol 0mg
13%Sodium 310mg
8%Potassium 277mg
7%Total Carbohydrate 21g
12%Dietary Fiber 2.9g
Sugars 6g
Sugar Alcohols 0g
4%Protein 2g
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2009.