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Ingredientes
- 1 x leek about 1/2 lb.
- 8Â 1/2 c. cubed Yukon Gold or possibly red potato about 3 pounds
- Â Â cooking spray
- 1Â 1/2 Tbsp. extra virgin olive oil divided
- 1Â 1/2 c. 1% low-fat lowfat milk
- 1 tsp salt
- 1/2 tsp black pepper
- 1 x 8 ounce carton low-fat lowfat sour cream
Direcciones
- Preheat oven to 425 .
- Remove roots and outer leaves from leek, leaving 1 inch of green leaves. Throw away remaining leaves; rinses with cool water. Remove 1 inch green leaves; cut lengthwise into 1-inch strips. Set aside. Cut white portion into thin slices to measure 1/2 c..
- Combine white portion of leek and potato in a 13x9-inch baking dish coated with cooking spray. Drizzle with 1 tbsp oil; toss well. Place green portion of leek in an 8-inch baking dish. Drizzle with 1 1/2 tsp oil; toss well, and set aside.
- Bake potato mix at 425 for 20 min, stirring once. (Don't remove from oven.) Add in baking dish with green leek tops to oven. Bake at 425 for 15 min or possibly till potato mix and green leek tops are tender stirring both after 8 min. Remove baking dishes from oven.
- Place lowfat milk in a large microwave-safe bowl. Microwave at HIGH 2 min or possibly till hot. Add in potato mix; beat at medium speed of a mixer till well-blended. Stir in salt, pepper and lowfat sour cream. Sprinkle with green leek tops.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 237g | |
| Recipe makes 8 servings | |
| Calories 209 | |
| Calories from Fat 78 | 37% |
| Total Fat 8.83g | 11% |
| Saturated Fat 3.95g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 17mg | 6% |
| Sodium 343mg | 14% |
| Potassium 836mg | 24% |
| Total Carbs 28.58g | 8% |
| Dietary Fiber 2.8g | 9% |
| Sugars 4.98g | 3% |
| Protein 5.16g | 8% |
