Steamed Leeks with Eggs and Mustard Vinaigrette
(1 vote)
(1 vote)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 35 min.
Ready in
Calories:
307
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 307 cal. | (15 %) | ||
| 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 | 0.8 μg | (4 %) | ||
| Vitamin E | 11 mg | (92 %) | ||
| Vitamin K | 245.1 μg | (409 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 5.8 mg | (48 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 537 μg | (179 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 17.5 μg | (39 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 122 mg | (128 %) | ||
| Potassium | 1,494 mg | (37 %) | ||
| Calcium | 342 mg | (34 %) | ||
| Magnesium | 89 mg | (30 %) | ||
| Iron | 5 mg | (33 %) | ||
| Iodine | 50 μg | (25 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 2.5 g | |||
| Uric acid | 374 mg | |||
| Cholesterol | 109 mg | |||
| Complete sugar | 16 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 8 stalks Leeks
- 150 milliliters dry white wine
- 1 bay leaf
- 2 Juniper berries
- 2 hardboiled eggs
- 2 Tbsps White vinegar
- 1 tsp lemon juice
- 5 Tbsps vegetable oil
- 1 Tbsp coarse Mustard
- 1 Tbsp freshly chopped parsley
Preparation steps
1.
Rinse and dry leeks. Trim ends. Combine wine with 150 ml (approximately 3/5 cup) of water, bay leaf and juniper berries, bring to a boil. Place leeks into a steamer basket and cook over wine mixture for about 10 minutes.
2.
Peel eggs, halve and mash egg yolks with vinegar, lemon juice, oil and 2-3 tablespoons of water. Season with mustard and salt and mix well.
3.
Chop egg whites finely. Add parsley and egg whites to the vinaigrette.
4.
Arrange leeks on plates and drizzle with vinaigrette. Serve.
