Creamy Leeks with Parsley
(0 votes)
(0 votes)
Health Score:
72 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 45 min.
Ready in
Calories:
712
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 712 cal. | (34 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 71 g | (61 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.6 g | (19 %) |
more nutritional values
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 2 μg | (10 %) | ||
| Vitamin E | 4 mg | (33 %) | ||
| Vitamin K | 130.1 μg | (217 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.3 mg | (28 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 290 μg | (97 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 15.1 μg | (34 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 64 mg | (67 %) | ||
| Potassium | 765 mg | (19 %) | ||
| Calcium | 201 mg | (20 %) | ||
| Magnesium | 46 mg | (15 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 27 μg | (14 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 43.5 g | |||
| Uric acid | 189 mg | |||
| Cholesterol | 407 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the Hollandaise sauce
- 1 ⅛ cups butter
- 3 egg yolks
- 4 Tbsps dry white wine
- 2 Tbsps lemon juice
- Plus
- 4 Leeks (cut diagonally into 4 cm long pieces)
- ¼ cup butter
- ⅞ cup vegetable stock
- Nutmeg
- parsley (to garnish)
Preparation steps
1.
To make the Hollandaise sauce, melt the butter and skim away the foam. Combine the egg yolks and the wine in a metal bowl and beat over a hot bain-marie until foamy. Remove from the heat, continue to beat for a few minutes and then add half the butter a drop at a time. Add the remaining butter in a thin stream stirring continuously until a creamy, shiny sauce is formed. Season with lemon juice, salt and ground black pepper.
2.
Fry the leeks in the butter and quench with the stock. Cover and simmer on a low heat for around 10 min until the leeks are soft.
3.
Remove the lid and reduce the liquid. Season with salt, ground black pepper and nutmeg.
4.
Transfer the Hollandaise sauce to a bowl and arrange the leeks on top. Serve garnished with parsley and a sprinkling of ground black pepper.
