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Krista Aurel Rowe
Steamed leeks with mustard vinaigrette and egg
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Ingredients
Directions
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Preheat the oven to 100 ° C. Cut the carrots from the leek and divide the leeks into long pieces.
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Steam the pieces for 4-5 minutes in a steam basket over hot water until soft.
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Put them side by side in a low ovenproof dish and keep warm in the oven.
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Peel the eggs and divide them into wedges.
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Mix the ingredients of the vinaigrette and heat covered for 2 minutes in the microwave at 800 Watt until lukewarm.
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Sprinkle the leek with the capers and the parsley. Pour the mustard vinaigrette over it and garnish with egg wedges. Tasty with toasted bread.
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Nutrition
335Calories
Sodium0% DV0g
Fat43% DV28g
Protein24% DV12g
Carbs2% DV6g
Fiber0% DV0g
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