This recipe is NOT safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"If you can mock a leek, you can eat a leek."
Braising is a great technique for veggies. The key is to slice the vegetables thinly and add just enough water to cover the bottom of the pan. Cover and place the pan in the oven. The butter turns the remaining liquid into a nice rich sauce.
Servings: 2 | Serving size: about 1 1/2 cups
Cooking Time: 30 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
This recipe does not make very good leftovers.
|1 tsp||olive oil|
|1 large||onion (sliced)|
|1 medium||leek (sliced crosswise)|
|2 tsp||unsalted butter|
|fresh ground black pepper (to taste)|
Preheat the oven to 300°F.
Place the olive oil in a large skillet over medium heat.
Add the onions and cook for about one minute.
Add the green part of the leeks and cook for about 1 minutes.
Add the white part of the leeks and cook for about 1 minute.
Add the butter, water, salt and pepper. Stir and cover. Place the pan in the oven.
Cook for about 20 minutes, stirring once, until the leeks are slightly tender.
Serving size: about 1 1/2 cups
|Calories 166||Calories from Fat 59|
|% Daily Value|
|Total Fat 6g||10%|
|Saturated Fat 2g||11%|
|Monounsaturated Fat 3g|
|Trans Fat 0g|
|Total Carbohydrates 26g||8%|
|Dietary Fiber 4g||16%|
|Vitamin A 38%||Vitamin C 35%|
|Calcium 12%||Iron 12%|
|Vitamin K 54 mcg||Potassium 360 mg|
|Magnesium 43 mg|