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
-
30 minSide dishminced meat, bread-crumbs, egg, coarse Zaanse mustard, old cheese, butter,meatball with cheese and mustard
-
40 minSide dishJerusalem artichoke, crumbly potato, garlic, unroasted hazelnuts, semi-skimmed milk, butter, fresh flat parsley, hazelnut oil,hazelnut Jerusalem artichoke puree
-
30 minSide dishmustard, olive oil, Red wine vinegar, bacon, garlic, Red onion, lentils, lamb's lettuce, parsley, egg,french lentil salad with soft-boiled egg
-
25 minSide dishbottle gourd, traditional olive oil, cumin seed, sea salt,roasted bottle gourd
Nutrition
130Calories
Sodium0% DV0g
Fat8% DV5g
Protein14% DV7g
Carbs4% DV13g
Fiber0% DV0g
Loved it