Poached Leeks With Lemon-And-Parsley Oil
Published May 29, 1993
- Total Time
- 30 minutes
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Ingredients
8 medium-size leeks, white and light green parts only, washed well
2 teaspoons fresh lemon juice
2 teaspoons lemon-and-parsley oil (recipe above)
½ teaspoon salt, plus more to taste
Freshly ground black pepper to taste
Nutritional analysis per serving (4 servings)
26 grams carbs; 130 calories; 1 gram monosaturated fat; 1 gram polyunsaturated fat; 3 grams fat; 3 grams fiber; 327 milligrams sodium; 3 grams protein; 7 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring a large pot of lightly salted water to the boil. Reduce to a simmer. Add leeks and cook until tender, about 25 minutes. Drain well and set aside to cool. Place leeks on a plate and drizzle with the lemon juice and lemon-and-parsley oil. Sprinkle with salt and pepper. Can be served cold or at room temperature.
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