Leeks with Tomato Sauce
(1 vote)
(1 vote)
Health Score:
76 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
508
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 508 cal. | (24 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 34 g | (29 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 13.2 g | (44 %) |
more nutritional values
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.7 mg | (56 %) | ||
| Vitamin K | 255.6 μg | (426 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 7.8 mg | (65 %) | ||
| Vitamin B₆ | 1.5 mg | (107 %) | ||
| Folate | 580 μg | (193 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 16.9 μg | (38 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 152 mg | (160 %) | ||
| Potassium | 1,863 mg | (47 %) | ||
| Calcium | 468 mg | (47 %) | ||
| Magnesium | 108 mg | (36 %) | ||
| Iron | 5.3 mg | (35 %) | ||
| Iodine | 88 μg | (44 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 11.4 g | |||
| Uric acid | 389 mg | |||
| Cholesterol | 35 mg | |||
| Complete sugar | 21 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Rinse and trim leeks, cut white and light green parts into about 10 cm pieces (approximatley 4 inches). Cook in boiling salted water for about 10 minutes or until al dente. Blanch tomatoes in hot water, rinse in cold water and peel. Quarter and remove seeds, then cut into cubes. Peel and squeeze garlic through a press.
2.
Heat olive oil in a pan and saute garlic briefly. Add tomatoes and saute for about 3 minutes. Add white wine and all spices and simmer for abour 10 minutes. Season to taste. Arrange leeks on plates and spread with tomato sauce. Sprinkle with crumbled feta and serve.
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