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Tarragon Buttered Leeks

Ingredients
  Leeks 6 Medium
  Water 4 Cup (64 tbs)
  Butter/Margarine 2 Tablespoon
  Grated parmesan cheese 1⁄4 Cup (4 tbs)
  Chopped fresh parsley 1 Tablespoon
  Dried whole tarragon leaves 1⁄2 Teaspoon
  Seasoned salt 1⁄4 Teaspoon
Directions

GETTING READY
1. Wash the leeks and prepare them by removing roots, outer leaves and tops from the shoots. Clean well again. Leave behind 1 1/2 to 2 inches of dark leaves.
2. Cut the leeks such that they are split to within 1 inch of bulb end.

MAKING
3. In a large skillet, bring water to the boil and add the leeks. Cover and reduce the heat to cook the leeks without drying the pan. Simmer for 10-15 minutes till done
4. Remove, drain and arrange on a serving platter.
5. In a large pan, mix the rest of the ingredients and melt butter over the ingredients. Stir well and sprinkle over the leeks.

SERVING
6. Serve hot

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Simmering
Ingredient: 
Leek
Cook Time: 
10 Minutes
Servings: 
6

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Average: 4.3 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 170 Calories from Fat 54

% Daily Value*

Total Fat 6 g9.4%

Saturated Fat 3.6 g17.8%

Trans Fat 0 g

Cholesterol 15.3 mg5.1%

Sodium 182.5 mg7.6%

Total Carbohydrates 26 g8.7%

Dietary Fiber 3.4 g13.4%

Sugars 7.1 g

Protein 5 g9.8%

Vitamin A 67.5% Vitamin C 41.9%

Calcium 17.3% Iron 22.9%

*Based on a 2000 Calorie diet

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Tarragon Buttered Leeks Recipe