Leeks with Greek Cheese
(0 votes)
(0 votes)
Health Score:
94 / 100
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 40 min.
Ready in
Calories:
282
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 282 cal. | (13 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11.1 g | (37 %) |
more nutritional values
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4 mg | (33 %) | ||
| Vitamin K | 240.5 μg | (401 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 5.5 mg | (46 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 521 μg | (174 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 10.1 μg | (22 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 121 mg | (127 %) | ||
| Potassium | 1,429 mg | (36 %) | ||
| Calcium | 376 mg | (38 %) | ||
| Magnesium | 80 mg | (27 %) | ||
| Iron | 4.2 mg | (28 %) | ||
| Iodine | 61 μg | (31 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 5.5 g | |||
| Uric acid | 371 mg | |||
| Cholesterol | 16 mg | |||
| Complete sugar | 16 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 4 Leeks (washed well and sliced in half)
- 1 clove garlic cloves (minced)
- 2 Tbsps olive oil
- ¼ cup vegetable stock
- 1 tsp salt
- ¼ tsp freshly ground Black pepper
- 3 Tbsps Feta (crumbled for garnish)
- 1 sprig fresh Dill (for garnish)
Preparation steps
1.
Turn the slow cooker to HIGH.
2.
Add all of the ingredients to the slow cooker except for the feta and dill and season well. Stir once to combine. The liquid should come about half way up the sides of the bowl; add more stock as necessary. Cover and cook for 30 minutes on HIGH.
3.
Check the vegetables after 30 minutes and cook longer for a softer vegetable mixture. When ready to serve, drain the remaining vegetable stock and serve warm garnished with some crumbled feta and freshly picked dill.
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