Leeks with Red and Yellow Peppers
Leeks were considered to be a delicacy in Greek and Roman times, and they have been popular in Europe ever since. A mixture of parsley, basil and thyme goes well with this dish of tender vegetables.
Ingredients
- 5 leeks
- 2 large yellow peppers
- 1 large red pepper
- 1 1/2 oz butter
- Salt and white pepper
- 1 tablespoon virgin olive oil
- 1 1/2 tablespoons fresh mixed herbs
Instructions
- Top and tail the leeks and remove any tough outer leaves. Wash the leeks carefully to remove any grit, then slice them into thin rounds. Halve and de-seedthe peppers and then slice them thinly into strips.
- Melt the butter in a pan with 3 tablespoons of water, then add the leeks and a little salt. Cover the pan and cook the leeks over a medium heat for 8-10 minutes until tender.
- Uncover the pan, add the oil and raise the heat. Saute the peppers for 2 minutes. Add a little more water, lower the heat and cook for 2 minutes more until the peppers are soft and there is a sweet sauce in the pan. Add the herbs, season and serve.
Calories: 201 kcal
Carbohydrates: 21 g
Protein: 3 g
Fat: 13g
Saturated Fat: 6 g
Trans Fat: 1 g
Cholesterol: 23 mg
Sodium: 101 mg
Potassium: 400 mg
Fiber: 3 g
Sugar: 6 g
Vitamin A: 3297 IU
Vitamin C: 163 mg
Calcium: 79 mg
Iron: 3 mg