Endives and Leeks in Cream Sauce
Published April 14, 1987
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
2 large leeks, well trimmed, about ¾ pound
3 large, unblemished endives
2 tablespoons butter
2 tablespoons freshly squeezed lemon juice
Salt to taste if desired
Freshly ground pepper to taste
¼ cup heavy cream
⅛ teaspoon freshly grated nutmeg
Nutritional analysis per serving (4 servings)
15 grams carbs; 32 milligrams cholesterol; 163 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 7 grams saturated fat; 11 grams fat; 3 grams fiber; 370 milligrams sodium; 2 grams protein; 4 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.
Powered by
Preparation
- Step 1
Cut the leeks lengthwise, leaving the trimmed stem ends intact. Rinse well between the leaves. Drain well. Chop the leeks to make very small cubes. There should be about 2 cups.
- Step 2
Trim off the ends of the endives. Cut each crosswise into thin slices. There should be about 4 cups.
- Step 3
Heat the butter in a skillet and add the leeks. Cook, stirring often, about 2 minutes without browning.
- Step 4
Add the endives and sprinkle with lemon juice. Add salt and pepper. Cook, stirring often, about 1 minute. Cover closely and cook 5 minutes.
- Step 5
Add the cream and nutmeg and stir. Serve piping hot.
Private Notes