Try this Braised Red Pepper & Leeks recipe, or contribute your own.
Suggest a better descriptionCut the dark green part & base from the leeks & discard. Cut the leeks in half lengthwise & wash them thoroughly under cold running water. Cut each piece into 1/2 inch thick slices. Remove the core & seeds from the red pepper. Then, cut it into thin strips.
In a saucepan, combine the chicken stock & leeks. Cover the saucepan & let the mixture simmer for 5 to 10 minutes or until the leeks are almost tender. Add the red pepper strips. Cover the saucepan & allow it to simmer for another 5 to 10 minutes or until the red pepper is tender. If there is too much liquid, uncover the saucepan & cook for 1 to 2 minutes. Add the butter, along with salt & pepper to taste.
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Serving Size: 1 Serving (238g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 141 | ||
Calories from Fat: 37 (26%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.1g | 5 % | |
Saturated Fat 2.1g | 10 % | |
Monounsaturated Fat 1.1g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 9.4mg | 3 % | |
Sodium 173.3mg | 6 % | |
Potassium 390.7mg | 10 % | |
Total Carbohydrate 23.5g | 7 % | |
Dietary Fiber 3.3g | 13 % | |
Sugars, other 20.2g | ||
Protein 4g | 6 % | |
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: 141
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