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Carrots And Leeks With Parsley

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  Carrots 1 Pound (6 Medium Size)
  Leeks 4 Medium
  Water 2 Teaspoon (For Microwave Method)
  Soft margarine 1 Tablespoon
  Chopped fresh parsley 1⁄4 Cup (4 tbs)
  Freshly ground pepper To Taste
  Salt To Taste

Scrape carrots and cut diagonally into 1/4-in/5 mm-thick slices.
Clean leeks, discarding tough green parts.
Slice white and tender green parts in half lengthwise; cut crosswise into 1/2-in/l cm-thick slices.
Microwave Method: In microwave-safe dish, combine carrots and water; cover with lid or vented plastic wrap and microwave at high (100%) power for 5 minutes.
Stir in leeks; dot with margarine.
Cover and microwave at high (100%) power for 3 to 5 minutes or until vegetables are tender.
Stir in parsley; season with salt and pepper to taste.
To steam: Place carrots in steamer over boiling water; cover and steam for 5 to 8 minutes or nearly tender-crisp.
Add leeks and steam another 5 minutes.
Transfer to warmed serving dish; toss with margarine, parsley, salt and pepper.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 743 Calories from Fat 137

% Daily Value*

Total Fat 15 g23.8%

Saturated Fat 2.2 g11.2%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 960.6 mg40%

Total Carbohydrates 147 g49.1%

Dietary Fiber 26.4 g105.7%

Sugars 49.7 g

Protein 16 g31.3%

Vitamin A 1780.9% Vitamin C 222.2%

Calcium 60% Iron 98.3%

*Based on a 2000 Calorie diet

Carrots And Leeks With Parsley Recipe