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Potatoes And Leeks With Roquefort Cheese Recipe
|Chopped onion||7 Ounce|
|White of leek||10 1⁄2 Ounce, cut into strips|
|Waxy potatoes||1 Pound (firm)|
|Roquefort cheese||2 Ounce|
|Sour cream||3 Tablespoon (creme fraiche)|
Serving size: Complete recipe
Calories 1122 Calories from Fat 457
% Daily Value*
Total Fat 52 g80.2%
Saturated Fat 31.8 g159.2%
Trans Fat 0 g
Cholesterol 138.9 mg
Sodium 1556 mg64.8%
Total Carbohydrates 147 g49%
Dietary Fiber 18.7 g75%
Sugars 25.2 g
Protein 29 g58.5%
Vitamin A 131.6% Vitamin C 233.6%
Calcium 70.8% Iron 58.9%
*Based on a 2000 Calorie diet
Put the onions and leeks in a casserole with 2-3 tablespoons of water.
Cover and microwave on HIGH for 7 minutes.
Slice the potatoes as for French fries (chips).
Add the potatoes to the casserole with the butter, cut into small pieces.
Cover and microwave on HIGH for 3 minutes.
Crumble the roquefort over the potatoes and add the sour cream (creme fraiche).
Season with salt and pepper and stir well.
Cover and microwave on HIGH for 10 minutes.