Creamy Leeks with Parsley

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Creamy Leeks with Parsley
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Health Score:
Health Score
4,8 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 45 min.
Ready in
Calories:
677
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie677 kcal(32 %)
Protein4.31 g(4 %)
Fat67.46 g(58 %)
Carbohydrates14.12 g(9 %)
Sugar added0 g(0 %)
Roughage1.6 g(5 %)
Vitamin A765.43 mg(95,679 %)
Vitamin D0 μg(0 %)
Vitamin E3.02 mg(25 %)
Vitamin B₁0.08 mg(8 %)
Vitamin B₂0.13 mg(12 %)
Niacin1.14 mg(10 %)
Vitamin B₆0.26 mg(19 %)
Folate73.08 μg(24 %)
Pantothenic acid0.64 mg(11 %)
Biotin7.35 μg(16 %)
Vitamin B₁₂0.46 μg(15 %)
Vitamin C13.34 mg(14 %)
Potassium208.48 mg(5 %)
Calcium89.63 mg(9 %)
Magnesium29.07 mg(10 %)
Iron2.36 mg(16 %)
Iodine19.17 μg(10 %)
Zinc0.58 mg(7 %)
Saturated fatty acids40.66 g
Cholesterol327.4 mg
Author of this recipe:
How healthy are the main ingredients?
LeekNutmeg

Ingredients

for
4
For the Hollandaise sauce
1 ⅛ cups
3
4 tablespoons
2 tablespoons
Plus
4
Leeks (cut diagonally into 4 cm long pieces)
¼ cup
cup
Parsley leaf (to garnish)

Preparation steps

1.
To make the Hollandaise sauce, melt the butter and skim away the foam. Combine the egg yolks and the wine in a metal bowl and beat over a hot bain-marie until foamy. Remove from the heat, continue to beat for a few minutes and then add half the butter a drop at a time. Add the remaining butter in a thin stream stirring continuously until a creamy, shiny sauce is formed. Season with lemon juice, salt and ground black pepper.
2.
Fry the leeks in the butter and quench with the stock. Cover and simmer on a low heat for around 10 min until the leeks are soft.
3.
Remove the lid and reduce the liquid. Season with salt, ground black pepper and nutmeg.
4.
Transfer the Hollandaise sauce to a bowl and arrange the leeks on top. Serve garnished with parsley and a sprinkling of ground black pepper.