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Ingredientes
- 1 large garlic clove, crushed
- 1 heaped tbsp Dijon mustard
- 1 tbsp white wine vinegar
- vegetable oil
- sea salt & freshly ground pepper
- a dollop of butter
- 2 leeks, washed well & finely sliced
- 1 can cannellini beans, rinsed & drained
- a good handful of Italian (flat leaf) parsley leaves
Direcciones
- To make the dressing, whisk the garlic with the mustard and vinegar. Add about 150 ml vegie oil, little by little, continually whisking. Then season and set aside.
- Heat a little fresh oil and the butter in a heavy-bottomed pan and gently sauté the leeks until tender, stirring now and again and adding a little water if sticking.
- Add the cannellini beans, season quite well and toss to heat through.
- Then remove from the heat and add the parsley with the dressing to taste. Toss well and serve
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 129g | |
| Recipe makes 4 servings | |
| Calories 106 | |
| Calories from Fat 8 | 8% |
| Total Fat 0.88g | 1% |
| Saturated Fat 0.18g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 398mg | 17% |
| Potassium 296mg | 8% |
| Total Carbs 18.01g | 5% |
| Dietary Fiber 6.5g | 22% |
| Sugars 2.31g | 2% |
| Protein 6.49g | 10% |
Evaluaciones
13 de Julio de 2010
to make it healthier you can use a 50-50 mix of vegetable and olive oilYo he cocinado/probado esta receta
