Leeks with Dressing
(0 votes)
(0 votes)
Health Score:
67 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 40 min.
Ready in
Calories:
250
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 250 cal. | (12 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 6 g | (20 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.3 mg | (28 %) | ||
| Vitamin K | 95.6 μg | (159 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.5 mg | (21 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 208 μg | (69 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 4.2 μg | (9 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 45 mg | (47 %) | ||
| Potassium | 590 mg | (15 %) | ||
| Calcium | 144 mg | (14 %) | ||
| Magnesium | 40 mg | (13 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 2.3 g | |||
| Uric acid | 144 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- olive oil (for the casserole dish)
- 3 young Leeks (cut into narrow strips, lengthways)
- 1 red pepper (quartered and thinly sliced)
- ⅔ cup black Olives (drained)
- ⅔ cup hot vegetable stock
- 1 tsp honey
- 3 Tbsps white balsamic vinegar
- 2 slices white Bread (cut into small cubes)
- 2 Tbsps olive oil
Preparation steps
1.
Preheat the oven to 200°C (180°C in a fan oven), 400°F, gas 6 and oil a casserole dish.
2.
Place the leeks in the dish. Scatter over the red pepper and olives. Mix together the stock, honey, vinegar, salt and ground black pepper and pour over. Cover with aluminium foil and bake in the oven for around 15 minutes.
3.
For the croutons, fry the bread in hot oil for 2-3 minutes. Season with a little salt.
4.
Take the leek dish out of the oven, cool slightly and serve sprinkled with the croutons.
