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Ingredientes
- 2 lrg Leeks, (white and pale green parts only)
- 1 lb Small red potatoes
- 3 Tbsp. Extra virgin olive oil
- 1 lb Asparagus, trimmed and cut diagonally into 1-inch pcs
- 1/2 lb Fresh shiitake mushrooms, stems discarded and caps quartered
- 1 1/2 c. Chicken broth
- 1/2 x Lemon
- 1/4 c. Minced fresh mint leaves
- 3 Tbsp. Finely minced fresh parsley leaves
Direcciones
- Cut leeks crosswise into 1/2-inch slices and in a bowl soak in water, agitating occasionally to dislodge any sand, 5 min. Lift leeks out of water and drain in a colander.
- Quarter potatoes. In a 12- to 14-inch non-stick skillet, heat 1 Tbsp. oil over moderately high heat till warm but not smoking and saute/fry potatoes with salt to taste, stirring occasionally, till golden brown, about 5 min. Transfer potatoes to a bowl.
- In skillet, eat 1 Tbsp. oil till warm but not smoking and saute/fry leeks, stirring occasionally and shaking skillet, till lightly browned, about 3 to 4 min. Transfer leeks to bowl with potatoes.
- In skillet, heat remaining Tbsp. oil till warm but not smoking and saute/fry asparagus, stirring occasionally, 2 min. Add in mushrooms and saute/fry mix, stirring occasionally, till mushrooms are softened, about 3 min.
- Add in broth and bring to a boil. Add in potatoes and leeks and simmer, covered, till vegetables are tender, about 5 min.
- Squeeze a little lemon juice over vegetables and stir in mint, parsley, and salt and pepper to taste.
- Serves 4 as an Entree, or possibly 6 as a Side Dish.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1357g | |
| Calories 873 | |
| Calories from Fat 378 | 43% |
| Total Fat 42.79g | 53% |
| Saturated Fat 6.04g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 615mg | 26% |
| Potassium 3707mg | 106% |
| Total Carbs 103.94g | 28% |
| Dietary Fiber 23.9g | 80% |
| Sugars 10.42g | 7% |
| Protein 26.11g | 42% |
