Creamy Leeks with Parsley

Name: Creamy Leeks with Parsley
Total time: 45 min
Yield: 4
Cuisine: European, Dutch
Ingredients: 1.125 cups butter; 3 egg yolks; 4 tablespoons dry white wine; 2 tablespoons lemon juice; 4 Leeks (cut diagonally into 4 cm long pieces); 0.25 cup butter; 0.875 cup vegetable stock; Nutmeg; Parsley leaf (to garnish)

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Difficulty:

easy

Difficulty

Preparation:

30 min.

Preparation

ready in 45 min.

Ready in

Calories:

677

calories

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Nutritional values

1 serving contains
(Percentage of daily recommendation)

Calorie	677 kcal	(32 %)
Protein	4.31 g	(4 %)
Fat	67.46 g	(58 %)
Carbohydrates	14.12 g	(9 %)
Sugar added	0 g	(0 %)
Roughage	1.6 g	(5 %)

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more nutritional values

Vitamin A	765.43 mg	(95,679 %)
Vitamin D	0 μg	(0 %)
Vitamin E	3.02 mg	(25 %)
Vitamin B₁	0.08 mg	(8 %)
Vitamin B₂	0.13 mg	(12 %)
Niacin	1.14 mg	(10 %)
Vitamin B₆	0.26 mg	(19 %)
Folate	73.08 μg	(24 %)
Pantothenic acid	0.64 mg	(11 %)
Biotin	7.35 μg	(16 %)
Vitamin B₁₂	0.46 μg	(15 %)
Vitamin C	13.34 mg	(14 %)
Potassium	208.48 mg	(5 %)
Calcium	89.63 mg	(9 %)
Magnesium	29.07 mg	(10 %)
Iron	2.36 mg	(16 %)
Iodine	19.17 μg	(10 %)
Zinc	0.58 mg	(7 %)
Saturated fatty acids	40.66 g
Cholesterol	327.4 mg

Author of this recipe:

EAT SMARTER

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Ingredients

for

servings

For the Hollandaise sauce: 1 ⅛ cups
butter; 3
egg yolks; 4 tablespoons
dry white wine; 2 tablespoons
lemon juice

Plus: 4
Leeks (cut diagonally into 4 cm long pieces); ¼ cup
butter; ⅞ cup
vegetable stock; Nutmeg; Parsley leaf (to garnish)

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Preparation steps

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.

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.

Remove the lid and reduce the liquid. Season with salt, ground black pepper and nutmeg.

Transfer the Hollandaise sauce to a bowl and arrange the leeks on top. Serve garnished with parsley and a sprinkling of ground black pepper.