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EatSmarter exclusive recipe

Leeks with Peanut Sauce

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Leeks with Peanut Sauce

Leeks with Peanut Sauce - Served in a jiffy: Steamed vegetables with refined accompaniments

Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
Calories:
439
calories
Calories
0
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Ingredients

for
2
servings
4 ounces
2 stalks
Leek (about 500 grams)
1
2 ounces
roasted, salted Shelled peanut
1 pinch
1 ounce
Preparation

Kitchen utensils

3 Pots (with lid), 1 Cutting board, 1 Large knife, 1 Small knife, 1 Wooden spoon, 1 Immersion blender, 1 Tablespoon, 1 Measuring cups

Preparation steps

1.
Leeks with Peanut Sauce preparation step 1

Bring basmati rice to a boil in a pot with 250 ml (approximately 1 cup) of water. Season with salt, cover and cook over low heat for 10-12 minutes.

2.
Leeks with Peanut Sauce preparation step 2

Meanwhile, trim leeks, rinse and halve lengthwise. Cut leek halves in half crosswise. Peel garlic.

3.
Leeks with Peanut Sauce preparation step 3

Boil 100 ml (approximately 1/4 cup plus 2 tablespoons) of water, season with salt and add leeks. Cover and cook over medium heat for about 10 minutes.

4.
Leeks with Peanut Sauce preparation step 4

Meanwhile, boil 150 ml (approximately 5 ounces) of water with garlic, peanuts, red pepper flakes and sugar. Cover and simmer over low heat for about 3 minutes.

5.
Leeks with Peanut Sauce preparation step 5

Puree the sauce and season with salt. Arrange leeks on plates with peanut sauce and rice.

Health information

Exact nutritional values of this recipe  
Nutritions
1 serving contains
(Percentage of daily recommendation)
Calorie439 kcal(21 %)
Protein15 g(15 %)
Fat15 g(13 %)
Carbohydrates58 g(39 %)
Sugar added10 g(40 %)
Roughage9 g(30 %)
Vitamin A0.4 mg(50 %)
Vitamin D0 μg(0 %)
Vitamin E4.1 mg(34 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.1 mg(9 %)
Niacin9.3 mg(78 %)
Vitamin B₆0.7 mg(50 %)
Folate113 μg(38 %)
Pantothenic acid1.3 mg(22 %)
Biotin14.1 μg(31 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C27.3 mg(29 %)
Potassium614 mg(15 %)
Calcium248 mg(25 %)
Magnesium97 mg(32 %)
Iron4 mg(27 %)
Iodine8 μg(4 %)
Zinc2.4 mg(30 %)
Saturated fatty acids2.8 g
Uric acid164 mg
Cholesterol0 mg
Development of this recipe:
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