Creamy Dijon Leeks
Ingredients:
- 1 bunches Leeks halved and chopped
- 1 Shallots minced
- 1 tbsp Olive Oil
- .5 tsp Sea Salt
- 1 tbsp Arrowroot Powder can sub AP Flour if not gluten-free
- 1 c Vegetable Broth
- 1.5 tbsp Dijon Mustard
- 3 tbsp Fresh Parsley minced
Instructions:
- Halve 1 bunch leeks lengthwise, then cut into 3-inch pieces. Rinse any dirt out of leeks. Cook in a steamer basket until tender, 10 to 12 minutes.
- Meanwhile, cook minced shallot in a saucepan with olive oil, 2 minutes; season with salt.
- Add arrowroot powder and cook 1 minute. Whisk in broth and cook until thickened, 4 minutes. Whisk in dijon mustard and minced parsley. Spoon over leeks to serve.
Nutrition
Calories: 50kcal | Carbohydrates: 4g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Sodium: 592mg | Potassium: 37mg | Fiber: 1g | Sugar: 1g | Vitamin A: 365IU | Vitamin C: 4mg | Calcium: 7mg | Iron: 1mg
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