Cook potatoes until just tender, peel, cool.
Cut leeks in half lengthwise and wash, slice in 1/2 inch pieces
Melt butter and saute leeks and carrots, about 3 minutes
Add garlic and mushrooms and cook 3 more minutes
Transfer to 5 cup ovenproof dish
Preheat oven to 400 deg. Slice cooked potatoes and arrange them on top.
For crumble, sift flour into bowl and rub in the btter.
Add bread crumbs and mix in remaining ingredients.
Spoon over vegetables and bake for 20-30 minutes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (292g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 196 (49%)|
|Amt Per Serving||% DV|
|Total Fat 21.8g||29 %|
|Saturated Fat 12.9g||64 %|
|Monounsaturated Fat 5.5g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 53.2mg||16 %|
|Sodium 503.6mg||17 %|
|Potassium 817.2mg||22 %|
|Total Carbohydrate 44g||13 %|
|Dietary Fiber 7.6g||30 %|
|Sugars, other 36.4g|
|Protein 10.5g||15 %|
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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: 400
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