| Type | Per person |
|---|---|
| Energy | 159 kcal |
| Fat | 11 gr |
| of which saturated | 2 gr |
| Carbohydrates | 7 gr |
| of which sugars | 6 gr |
| Fibres | 6 gr |
| Protein | 3 gr |
| Salt | 0.12 gr |
Leek marinated in herb vinaigrette
Main course
2 persons
20 - 30 min
With seasonal products
250gr vegetables p.p.
Ingredients
2 persons
| 2 sprigs celery |
| 2 tablespoons olive oil |
| 2 sprigs parsley |
| 1½ -2 tablespoons (herb) vinegar |
| 4 basil leaves |
| 8 thin leeks (approx. 500g) |
| 1 teaspoon mustard |
| 1 teaspoon honey |
| knife point thyme |
Preparation
1. From the leeks, cut off ugly outer leaves and the top dark green part. Cut off the rootlets, but leave the underside on otherwise the leeks will fall apart. Wash the leeks and drain the vegetables.
2. Brush a grill pan or frying pan with some oil and cook the leeks lightly in it.
3. Clean and chop the herbs.
4. Make a vinaigrette of the remaining oil, vinegar, honey, mustard, herbs and pepper.
5. Pour the marinade over the hot leeks and leave for 10 minutes.
6. Serve the leeks lukewarm.
Menu suggestion: Delicious with a vegetarian schnitzel and potatoes.
Source: Nutrition Centre.
Link copied!
Nutritional values
More about the ingredients
More fruits and vegetables
Also delicious!
More recipes
Leek with balsamic vinegar
200gr vegetables p.p.
Leek with prunes and goat cheese
300gr vegetables p.p.
Sicilian leeks
250gr vegetables p.p.