Crunchy Leek Gratin
(0 votes)
(0 votes)
Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 45 min.
Ready in
Calories:
438
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 438 cal. | (21 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 13.7 g | (46 %) |
more nutritional values
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 8.4 mg | (70 %) | ||
| Vitamin K | 263.8 μg | (440 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 6.5 mg | (54 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 544 μg | (181 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 13.9 μg | (31 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 130 mg | (137 %) | ||
| Potassium | 1,606 mg | (40 %) | ||
| Calcium | 360 mg | (36 %) | ||
| Magnesium | 125 mg | (42 %) | ||
| Iron | 5.5 mg | (37 %) | ||
| Iodine | 46 μg | (23 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 11.9 g | |||
| Uric acid | 387 mg | |||
| Cholesterol | 120 mg | |||
| Complete sugar | 18 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 8 medium Leeks (halved lengthways and dark green section removed)
- ⅜ cup dry white wine
- ⅞ cup vegetable stock
- 1 handful parsley (leaves picked and finely chopped)
- ½ cup roughly chopped almonds
- ⅓ cup softened butter
- 3 Tbsps breadcrumbs
- 1 egg yolk
- lemon juice
Preparation steps
1.
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6.
2.
Place the leeks in a casserole dish. Add the wine and stock, season with salt and pepper, cover with aluminium foil and braise in the oven for around 15 minutes.
3.
Take the leeks out of the oven and turn the oven to top heat only, 240°C (220°C in a fan oven), 475°F, gas 9.
4.
Mix together the parsley, almonds, butter, breadcrumbs and egg yolk and season with salt and a dash of lemon juice. Remove the foil from the leeks and spread the herb and nut mixture over the top. Cook for 10 minutes until golden brown.
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