Rating: 4 stars
5 Ratings
  • 5 star values: 1
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light May 1999

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Credit: Becky Luigart-Stayner; Styling: Mary Catherine Muir

Recipe Summary test

Yield:
4 servings (serving size: 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

  • 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.

Nutrition Facts

144 calories; calories from fat 14%; fat 2.2g; saturated fat 1g; mono fat 0.4g; poly fat 0.5g; protein 3.8g; carbohydrates 29.3g; fiber 2.9g; cholesterol 4mg; iron 4.6mg; sodium 204mg; calcium 115mg.
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