Leeks with Sherry Vinaigrette
(0 votes)
(0 votes)
Health Score:
72 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
134
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 134 cal. | (6 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.2 g | (21 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 120.8 μg | (201 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.6 mg | (22 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 264 μg | (88 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 7.1 μg | (16 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 64 mg | (67 %) | ||
| Potassium | 799 mg | (20 %) | ||
| Calcium | 170 mg | (17 %) | ||
| Magnesium | 45 mg | (15 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 23 μg | (12 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 1 g | |||
| Uric acid | 193 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 2 stalks Leeks
- 1 small onion
- 1 garlic clove
- 1 Tbsp olive oil
- 1 Tbsp white wine
- 1 Tbsp sherry
- Sea salt
- peppers
- 1 white onion
Preparation steps
1.
Rinse the leeks, and remove the ends. Cut the leeks into 10 cm (approximately 4 inch) long pieces. Place on a wire rack set in a pressure cooker. Pour in 1/8 l (approximately 4 ounces) of water, and cook for 5 minutes. Remove the leeks from the pressure cooker, and place in a baking dish.
2.
Mix the oil, wine, sherry, and lemon juice to form a dressing. Season to taste with salt and pepper. Pour over the leeks, and let marinate for 10 minutes. Peel and finely dice the onion. Garnish the leeks with the onion, and serve.
