Filter
Reset
Sort ByRelevance
JENHAGGERTY
Leeks from the oven with tomato-beet sauce
Also try this delicious leek from the oven with tomato-beet sauce
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Preheat the oven to 200 ° C. Cut the bottom of the leeks and halve the leeks or divide into pieces of about 15 cm.
-
Boil the pieces with salt for 4 minutes, drain and pat dry.
-
Place the leeks side by side in the oven dish.
-
Grate the cooked beet over the sifted tomatoes and spoon in the yogurt. Pour the sauce over the leek into a greased oven dish.
-
Sprinkle breadcrumbs mixed with the cheese and put the dish in the middle of the oven for 15 minutes.
-
Serve the leeks sprinkled with parsley.
Blogs that might be interesting
-
15 minSide dishpeeled pistachio nuts, boiled beets, fresh basil, buffalo mozzarella, balsamic glaze,beet with balsamic vinegar and basil
-
15 minLunchRed pepper, spring / forest onion, chicken breast, peach, white quick-cooking rice, salted cashew nut, yoghurt dressing with garden herbs,rice salad with chicken and cashew nuts
-
30 minSide dishyellow peppers, extra virgin olive oil, onions, garlic, white, capers, Mozzarella,pepperoni with buffalo mozzarella
-
65 minSide dishcrumbly potato, bottle gourd, garlic, milk, whipped cream, butter,potato squash gratin
Nutrition
130Calories
Sodium0% DV0g
Fat8% DV5g
Protein14% DV7g
Carbs4% DV13g
Fiber0% DV0g
Loved it