Creamy Leeks and Red Pepper
(0 votes)
(0 votes)
Health Score:
71 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
295
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 295 cal. | (14 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.1 g | (17 %) |
more nutritional values
| Vitamin A | 1.5 mg | (188 %) | ||
| Vitamin D | 2 μg | (10 %) | ||
| Vitamin E | 3.8 mg | (32 %) | ||
| Vitamin K | 540.5 μg | (901 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 4.8 mg | (40 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 347 μg | (116 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 26 μg | (58 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 94 mg | (99 %) | ||
| Potassium | 1,167 mg | (29 %) | ||
| Calcium | 283 mg | (28 %) | ||
| Magnesium | 107 mg | (36 %) | ||
| Iron | 6.3 mg | (42 %) | ||
| Iodine | 32 μg | (16 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 11.6 g | |||
| Uric acid | 169 mg | |||
| Cholesterol | 261 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams Leeks
- 500 grams Spinach
- 1 Red paprika
- 2 Tbsps butter
- 1 Tbsp Pastry flour
- 250 milliliters Vegetable broth
- 125 milliliters Whipped cream
- salt
- freshly ground peppers
- Nutmeg
- 4 eggs
Preparation steps
1.
Rinse leek thoroughly, trim bottom, pat dry and cut into thin slices.
2.
Rinse spinach, pat dry well and coarsely chop.
3.
Rinse pepper, pat dry, halve, remove seeds and white inner skins and slice into small diamonds.
4.
Heat butter in a large pot, add pepper and leeks and simmer about 3 minutes. Add spinach and cover.
5.
Add flour to vegetables, stir to coat everything and saute about 2 minutes. Pour in broth and cream and bring to a boil. Reduce heat and simmer about 7 minutes. Season with salt, pepper and nutmeg.
6.
Boil the whole eggs about 6-7 minutes until yolk is soft. Slice in half lengthwise and arrange on vegetables.
