Baked leeks
(Percentage of daily recommendation)
| Calorie | 295 cal. | (14 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.8 g | (23 %) |
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin K | 127.6 μg | (213 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6.2 mg | (52 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 279 μg | (93 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 10.1 μg | (22 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 64 mg | (67 %) | ||
| Potassium | 958 mg | (24 %) | ||
| Calcium | 280 mg | (28 %) | ||
| Magnesium | 53 mg | (18 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 31 μg | (16 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 10.7 g | |||
| Uric acid | 232 mg | |||
| Cholesterol | 134 mg | |||
| Complete sugar | 10 g |
Ingredients
- Ingredients
- 4 thick Leeks
- salt
- 2 slices Toast
- 30 milliliters Whipped cream
- 100 grams Ground veal
- 1 egg yolk
- peppers
- Nutmeg
- 1 tsp chopped parsley
- 2 shallots
- 100 grams carrots
- 3 Tbsps butter
- 150 milliliters Vegetable broth
- 30 grams grated Parmesan
Preparation steps
Cut off dark green parts and roots from leeks. Rinse remaining parts and cut into 10 cm (approximately 4 inches) long pieces. Blanch in boiling salted water for about 1 minute, drain and rinse in cold water, drain again.
Push out inner leaves carefully from leeks so that leek tubes are formed. Dice finely 60 grams (approximately 2 ounces) of pushed out leek parts.
Cut off bread crusts and soak bread in cream for about 10 minutes.
Combine ground meat with egg yolk, squeezed bread, diced leek and chopped parsley, season with salt, pepper and nutmeg. Stuff leeks with the mixture (if desired, place mixture into a pastry bag and pipe out).
Peel and dice shallots. Peel and slice carrots. Heat butter in a pan and saute both for a few minutes. Add stuffed leeks to the pan and pour broth over, season with salt and pepper and bake in preheated oven at 170°C (approximately 350F) for about 15-20 minutes.
Sprinkle with Parmesan and serve.