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Suggest a better descriptionSlice leeks lengthwise up to root end; rinse leeks under cold water to remove sand. Place leeks, potatoes, salt, white pepper & 2-1/2C water in 2qt bowl; cover w/ vented plastic wrap. Cook in microwave on High 20-22min til potatoes are tender. Let stand, covered, 4min. Meanwhile, in small bowl, cook red pepper, covered, on High 4min til tender; set aside. In food processor, blend leek-potato mix 2-3min til smooth; remove half of mix to bowl; stir in 1/2C buttermilk and cover. Add red pepper and remaining 1/2C buttermilk to food processor; blend til smooth, scraping side occasionally; place in another bowl and cover. Chill both mixes for at least 2 hours. To serve, using 2 ladles, pour mixes simultaneously into bowls; use spoon to swirl mixes; sprinkle w/ chives. Posted to KitMailbox Digest by "Dan/Trina D."
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Serving Size: 1 Serving (1498g) | ||
Recipe Makes: 1 | ||
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Calories: 913 | ||
Calories from Fat: 46 (5%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.1g | 7 % | |
Saturated Fat 1.8g | 9 % | |
Monounsaturated Fat 0.7g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 9.8mg | 3 % | |
Sodium 421.1mg | 15 % | |
Potassium 3782.1mg | 100 % | |
Total Carbohydrate 198.3g | 58 % | |
Dietary Fiber 21.9g | 87 % | |
Sugars, other 176.5g | ||
Protein 29.7g | 42 % | |
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: 913
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