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Leeks in Olive Oil

 

Leeks in Olive Oil recipe

Yield

4

servings

Prep

20

min

Cook

60

min

Ready

80

min

Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

Ingredients

2 pounds leeks
1/3 cup olive oil, extra-virgin
2 each carrots
small, halved & sliced
2 tablespoons rice
uncooked
1 1/2 teaspoons sugar
3/4 teaspoon salt
1 x lemon
juice of half lemon
*
1 1/2 cups water

Directions

Trim leeks.

Remove a few of the outer layers. Slice ¾ inch thick, discard tough green leaves.

Wash well in several changes of water.

In a heavy skillet, heat olive oil.

Stir in leeks and carrots.

Cover and cook very gently for 30 minutes, shaking the skillet occasionally.

Blend in the remaining ingredients in order.

Cover and simmer for 30 minutes, checking the liquid.

Add more water if necessary. When fully cooked, it should be very moist but not watery.

Serve cold with lemon juice.

Serve as part of a buffet including other vegetable dishes.

 

* not incl. in nutrient facts

Reviews

+4

almost 8 years

Delicious as an accompaniment to rissoles!

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Comments

Nutrition Facts

Serving Size 373g (13.2 oz)
Amount per Serving
Calories 33650% of calories from fat
 % Daily Value *
Total Fat 19g 29%
Saturated Fat 3g 13%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 513mg 21%
Total Carbohydrate 14g 14%
Dietary Fiber 5g 20%
Sugars g
Protein 8g
Vitamin A 178% Vitamin C 48%
Calcium 15% Iron 28%
* based on a 2,000 calorie diet How is this calculated?

 

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