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JENHAGGERTY
Leeks from the oven with tomato-beet sauce
Also try this delicious leek from the oven with tomato-beet sauce
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Ingredients
Directions
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Preheat the oven to 200 ° C. Cut the bottom of the leeks and halve the leeks or divide into pieces of about 15 cm.
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Boil the pieces with salt for 4 minutes, drain and pat dry.
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Place the leeks side by side in the oven dish.
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Grate the cooked beet over the sifted tomatoes and spoon in the yogurt. Pour the sauce over the leek into a greased oven dish.
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Sprinkle breadcrumbs mixed with the cheese and put the dish in the middle of the oven for 15 minutes.
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Serve the leeks sprinkled with parsley.
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Nutrition
130Calories
Sodium0% DV0g
Fat8% DV5g
Protein14% DV7g
Carbs4% DV13g
Fiber0% DV0g
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