Try this Creamed Leeks with Tarragon, Tomato, And Bacon recipe, or contribute your own.
Suggest a better descriptionIn a skillet cook the bacon until it is crisp and transfer it to paper towels to drain. In the fat remaining in the skillet cook the leek, covered, over moderately low heat, stirring occasionally, for 10 minutes, or until it is softened, and stir in the tomato, the tarragon, the half-and-half, the broth, and salt and pepper to taste. Bring the liquid to a boil,cook the mixture over moderate heat, stirring occasionally, for 5 minutes, or until it is thickened, and stir in the bacon. Serves 2. Gourmet October 1992
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Serving Size: 1 Serving (634g) | ||
Recipe Makes: 1 servings | ||
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Calories: 730 | ||
Calories from Fat: 580 (79%) | ||
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Amt Per Serving | % DV | |
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Total Fat 64.4g | 86 % | |
Saturated Fat 40g | 200 % | |
Monounsaturated Fat 18.6g | ||
Polyunsanturated Fat 2.4g | ||
Cholesterol 206.8mg | 64 % | |
Sodium 535.6mg | 18 % | |
Potassium 749.2mg | 20 % | |
Total Carbohydrate 24.1g | 7 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 24.1g | ||
Protein 17g | 24 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 730
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