Poached Leeks with Hollandaise Sauce

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Poached leeks with hollandaise sauce
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Health Score:
75 / 100
Difficulty:
moderate
Difficulty
Preparation:
15 min.
Preparation
ready in 35 min.
Ready in
Calories:
579
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie579 cal.(28 %)
Protein8 g(8 %)
Fat57 g(49 %)
Carbohydrates9 g(6 %)
Sugar added0 g(0 %)
Roughage5.6 g(19 %)
Vitamin A0.8 mg(100 %)
Vitamin D1.5 μg(8 %)
Vitamin E3.3 mg(28 %)
Vitamin K129 μg(215 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.2 mg(18 %)
Niacin2.9 mg(24 %)
Vitamin B₆0.7 mg(50 %)
Folate280 μg(93 %)
Pantothenic acid0.9 mg(15 %)
Biotin11.7 μg(26 %)
Vitamin B₁₂0.3 μg(10 %)
Vitamin C64 mg(67 %)
Potassium752 mg(19 %)
Calcium187 mg(19 %)
Magnesium44 mg(15 %)
Iron3 mg(20 %)
Iodine26 μg(13 %)
Zinc1.4 mg(18 %)
Saturated fatty acids35 g
Uric acid187 mg
Cholesterol296 mg
Complete sugar8 g

Ingredients

for
4
Ingredients
1 kilogram younger Leeks
salt
1 Tbsp freshly chopped parsley
For the hollandaise sauce
250 grams butter
2 egg yolks
4 Tbsps dry white wine
lemon juice
salt
white, freshly ground peppers
How healthy are the main ingredients?
Leekparsleysalt

Preparation steps

1.

Trim the leeks, rinse and cook in salted boiling water for about 10 minutes.

2.

Meanwhile, for the Hollandaise sauce, melt the butter and skim off foam. Add the egg yolks and the wine in a metal bowl and beat until creamy over a hot water bath. Then remove from the heat and add the butter first in drops, then in a thin stream with constant stirring until a creamy, glossy sauce has formed. Do not allow to clot. Season with lemon juice, salt and pepper.

3.

Remove the leeks from the water, drain and serve with the sauce on a large plate or plates, garnished with parsley.

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