| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetarian | Vegetables | 4 | Servings |
INGREDIENTS
| 3/4 | lb | Leeks, very thinly sliced |
| Butter | ||
| 1988 | ped for you by Karen Mintzias |
INSTRUCTIONS
Drop the thinly sliced leeks (tender green parts as well as white) into 1/2-inch fast-boiling salted water. Cook until very tender. Save the cooking liquor. Whizz the leeks to a smooth, pale green puree. Season, enrich with knobs of butter and thin with a little of the cooking liquor if liked. Serve garnished with a bouquet of green coriander and triangles of fried bread. Add some soft-boiled eggs for a quick vegetarian supper. Source: Philippa Davenport in "Country Living" (British), November From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“We can do nothing, we say sometimes, we can only pray. That, we feel, is a terribly precarious second-best. So long as we can fuss and work and rush about, so long as we can lend a hand, we have some hope; but if we have to fall back upon God — ah, then things must be critical indeed! #A.J. Gossip”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 255
Calories From Fat: 204
Total Fat: 23.3g
Cholesterol: 61mg
Sodium: 20.1mg
Potassium: 159.9mg
Carbohydrates: 12.1g
Fiber: 1.5g
Sugar: 3.3g
Protein: 1.5g