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Braised Leeks and Mushrooms

Photo: Becky Luigart-Stayner; Styling: Mary Catherine Muir
Yield 4 servings (serving size: 1/2 cup)

Ingredients

  • 6 leeks (about 3 pounds)
  • 1 cup fat-free beef broth
  • 1 tablespoon tomato paste
  • 1/4 teaspoon salt
  • 1/4 teaspoon dried thyme
  • 1/8 teaspoon black pepper
  • 1 1/2 teaspoons butter or stick margarine
  • 2 cups quartered mushrooms (about 5 ounces)

Nutrition Information

  • calories 144
  • caloriesfromfat 14 %
  • fat 2.2 g
  • satfat 1 g
  • monofat 0.4 g
  • polyfat 0.5 g
  • protein 3.8 g
  • carbohydrate 29.3 g
  • fiber 2.9 g
  • cholesterol 4 mg
  • iron 4.6 mg
  • sodium 204 mg
  • calcium 115 mg

How to Make It

  1. Remove roots, outer leaves, and tops from leeks, leaving 6 inches of each leek. Cut each diagonally into thirds, then diagonally in half to form 6 triangular pieces. Rinse under cold water; drain well.

  2. Combine beef broth, tomato paste, salt, thyme, and pepper in a bowl, and stir with a whisk.

  3. Melt butter in a large nonstick skillet over medium-high heat. Add leeks and mushrooms, and sauté 6 minutes or until the vegetables are lightly browned. Add broth mixture. Cover, reduce heat, and simmer 15 minutes or until leeks are tender. Uncover, and simmer 7 minutes or until liquid almost evaporates, stirring occasionally.