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Recipe by Emporion
Leeks and potatoes is a simple and tasty side dish typical of Italian cuisine. The potatoes are cooked together with the leeks in a pan with butter and sage, until soft and lightly golden. This dish is perfect to accompany meat and fish, but can also be enjoyed on its own as a vegetarian dish.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 5: Peel the potatoes and cut them into 1/2 cm thick slices
Step 2 of 5: Clean, wash and cut the leeks into pieces
Step 3 of 5: In a casserole dish, place a layer of potatoes and then a layer of leeks, filling it up; salt each layer and add 2 glasses of water
Step 4 of 5: Cook with the lid halfway on over moderate heat for 30 minutes (the water should evaporate)
Step 5 of 5: Melt 100 g of butter, add it to the milk and pour over the leeks and potatoes. Arrange everything in a baking dish and gratinate in the oven for a few minutes and serve
In summary: Not suitable for vegans · Contains lactose · Allergens detected: Milk and dairy products
In gray: not detectedDetected
| Average values | Per serving425 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 1,759 kJ420 kcal | 414 kJ99 kcal |
| Fat | 21.34 g | 5.02 g |
| of which saturated fatty acids | 12.41 g | 2.92 g |
| Carbohydrates | 46.67 g | 10.98 g |
| of which sugars | 11.48 g | 2.7 g |
| Fibre | 6.12 g | 1.44 g |
| Protein | 10.2 g | 2.4 g |
| Salt | 0.09 g | 0.02 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
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