Filter
Reset
Sort ByRelevance
Krista Aurel Rowe
Steamed leeks with mustard vinaigrette and egg
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Preheat the oven to 100 ° C. Cut the carrots from the leek and divide the leeks into long pieces.
-
Steam the pieces for 4-5 minutes in a steam basket over hot water until soft.
-
Put them side by side in a low ovenproof dish and keep warm in the oven.
-
Peel the eggs and divide them into wedges.
-
Mix the ingredients of the vinaigrette and heat covered for 2 minutes in the microwave at 800 Watt until lukewarm.
-
Sprinkle the leek with the capers and the parsley. Pour the mustard vinaigrette over it and garnish with egg wedges. Tasty with toasted bread.
-
15 minMain dishsprouts, garlic, peanut oil, sliced chestnut mushrooms, dried rosemary, thin bacon strips, Gnocchi,fried gnocchi with bacon and sprouts
-
45 minMain disholive oil, chicken leg, drumstick, fresh ginger, green pepper, garlic, curry powder, cumin powder (djinten), coriander powder (ketoembar), cayenne pepper, chicken broth from tablet, lemon, parsley, fresh mint, lemon,lemon chicken with parsley and mint
-
105 minMain dishshoulder Chops, onion, garlic, orange juice,crispy pork belly
-
20 minMain dishBroccoli, penne, medium sized egg, creme fraiche, Parmigiano Reggiano powder, garlic, arugula, smoked roguish mackerel fillet,creamy penne with smoked mackerel and broccoli
Nutrition
335Calories
Sodium0% DV0g
Fat43% DV28g
Protein24% DV12g
Carbs2% DV6g
Fiber0% DV0g
Loved it