Delicious with grilled chicken; the horseradish sauce brings out
the flavor of the leeks
Preparation facts
Yield: 4 servings
Ingredients
6 medium leeks
1 Tbs (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
Serving Size 1 serving
Calories 118
Calories from Fat 34 (29%)
% Daily Value*
6%Total Fat 4g
3%Saturated
Fat 0.5g
Polyunsaturated Fat 0.6g
Monounsaturated Fat 2.5g
0%Cholesterol 0mg
13%Sodium 310mg
8%Potassium 277mg
7%Total
Carbohydrate 21g
12%Dietary
Fiber 2.9g
Sugars 6g
Sugar Alcohols 0g
4%Protein 2g