Ingredients
3# chopped whole leeks (831c, 192.54k, 20.4p, 24.6f)
1/2C European* unsalted butter (814c, .07k, .96p, 0f)
Kosher salt + lemon pepper to taste
2T chopped fresh thyme leaves (6c, 1.2k, 2.4p, .6f
Dish total 1651c, 193.81k, 207.36p, 25.2f
8 Servings
Per serving 206.37c, 24.23k, 25.92p, 3.15f
Directions
First, cut the leeks lengthwise and wash under cold running water. Then chop and wash again since we want to make sure all the grit and dirt is gone from the veggie. For this dish we are only using all of the leek, white and green parts as you can see in the photo above.
2) Heat a large skillet over a medium heat, add the butter and let it melt. Then add leeks and salt and pepper. Mix well to get the butter into every slice of leek. Turn the heat down, cover, and cook low for ~15 minutes, stirring half way through until tender. Taste again and add more seasoning if
3) Serve with extra butter and a sprinkling of fresh thyme leaves.
[x] Flexitarian + Omnivore
[x] Vegetarian + Pescatarian
[x] Weight Maint
[O] Keto
[x] Mediterranean
[ x ] Lectin Avoidance
[ x ] Oxalate Avoidance
[x] Purine Avoidance
— with changes —
[x] Vegan: change out the butter (by using oil?)
[x] Weight Maint: Add some protein as a side like lemon cod and half a serving of leeks
Comment
*European-style butter is a cultured butter that has been churned long enough to reach an 82% butterfat. It is also fermented a little bit so there is a very light sour taste. This produces a butter that is very rich, soft textured, with a faster melt point, and a more yellowish color.
Source: I got this idea from www.bbcgoodfood.com tried it and liked the creamy taste. This is great as a side dish for any food.
