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Creamed Leeks Recipe
|Leeks||1⁄2 Pound, cut in half lengthwise, then cut into 3-inch pieces|
|Water||1⁄4 Cup (4 tbs)|
|Reconstituted natural butter flavored mix||1 Tablespoon|
|Skim milk||3⁄4 Cup (12 tbs)|
|Dried rosemary leaves||1⁄4 Teaspoon, crushed|
|Low sodium instant chicken bouillon granules||1⁄4 Teaspoon|
Calories 126 Calories from Fat 5
% Daily Value*
Total Fat 0.59 g0.91%
Saturated Fat 0.19 g0.97%
Trans Fat 0 g
Cholesterol 1.7 mg0.6%
Sodium 113.7 mg4.7%
Total Carbohydrates 26 g8.8%
Dietary Fiber 2.4 g9.4%
Sugars 9 g
Protein 5 g9.4%
Vitamin A 38.3% Vitamin C 24.8%
Calcium 18.2% Iron 14.6%
*Based on a 2000 Calorie diet
Microwave at High for 4 to 6 minutes, or until tender-crisp.
Let stand, covered, while preparing sauce.
In small mixing bowl, blend butter-flavored mix and cornstarch.
Blend in remaining ingredients.
Microwave at High for 3 to 4 minutes, or until mixture boils, stirring 2 or 3 times.
Reduce power to 70% (Medium High).
Microwave for 1 minute longer.
Pour over leeks.
Microwave at High for 1 minute, or until heated through.