Leeks

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Photo: Oxmoor House 
Yield
Serves 4 (serving size: 1/2 cup)
By Keith Schroeder and Keith Schroeder
October 2014
RECIPE BY Oxmoor House

Ingredients

  • 4 cups leeks, julienned
  • 3 tablespoons cream
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

Nutritional Information

  • Calories 94
  • Fat 4.4g
  • Satfat 2.6g
  • Sodium 170mg

How to Make It

Julienne 3 leeks to equal 4 cups. Steam 8 minutes. Toss with 3 tablespoons cream, 1/4 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper.

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