1. To clean leeks, split down the middle leaving the root intact and submerge in cool water to clean out any excess dirt.
2. In a skillet large enough to hold leeks in a single layer, heat EVOO. Add leeks and lightly brown. Add broth and dill. Cover and cook until tender, ~10 minutes. Transfer to a serving platter and set aside.
3. To make sauce, add another 1 tbsp EVOO, lemon juice and mustard to the skillet. Reduce to form a sauce, then drizzle over the leeks. Serve warm or chilled.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (656g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 105 (48%)|
|Amt Per Serving||% DV|
|Total Fat 11.7g||16 %|
|Saturated Fat 1.5g||7 %|
|Monounsaturated Fat 7.5g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 0mg||0 %|
|Sodium 1999.7mg||69 %|
|Potassium 470.7mg||12 %|
|Total Carbohydrate 26.3g||8 %|
|Dietary Fiber 3.4g||14 %|
|Sugars, other 22.9g|
|Protein 5.4g||8 %|
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: 221
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!