Delicious with grilled chicken; the horseradish sauce brings out
the flavor of the leeks
Ingredients
6 medium leeks
1 Tbsp (15mL) olive oil
1 cup (240mL) water
1/2 tsp (3g) salt (sea salt if on a corn-free diet*)
1/4 cup (55g) horseradish sauce, (prepared, cream style)
Directions
Wash leeks thoroughly by soaking in cold water for 10 minutes. Rinse
leeks and cut into 3-inch (8cm) pieces, using both the green and white parts. Run more cold
water over the cut leeks to remove all dirt and grit.
Heat oil in a 12-inch (30cm) skillet. Place leeks in skillet and cook,
uncovered, turning occasionally for about 15 minutes. The leeks should turn slightly brown and
tender.
Pour water into skillet and turn heat to low. Add salt and cover.
Continue to simmer covered for 20 minutes, until leeks are tender.
Remove leeks from pan, and garnish with a Tbsp (18g) of the prepared
horseradish sauce.
* Allergy notes: People following a corn-free diet should avoid iodized
salt since it contains dextrose, which should be avoided by those allergic to corn.
Nutrition Facts
Calories: 149
Total Fat: 7g
% Calories from fat: 42%
Protein: 3g
Carbohydrate: 20g
Cholesterol: 8mg
Sodium: 348mg
Copyright © 2004 Healthnotes, Inc. All rights reserved.
www.healthnotes.com
Learn more about Healthnotes, the company.
Learn more about the authors of
Foodnotes.
The information presented in Foodnotes is for informational
purposes only and was created by a team of U.S. registered dietitians and food experts.
Consult your doctor, practitioner, and/or pharmacist for any health problem and before using
any supplements, making dietary changes, or before making any changes in prescribed
medications. Information expires March 2005.
| 
