Photo: K8
Estimated Nutrition (whole recipe, rough)
882
Calories
21g
Protein
16g
Fat
166g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Pomegranate | 1/2 cup seeds (87g) | 72 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 5 medium leeks (about 1 1/2 pounds) white and light-green parts only cut into 1/4-inch-thick rounds
- 2 tablespoons olive oil
- 2 medium all-purpose potatoes (about 12 ounces) peeled and cut into matchsticks
- 1 celery root (about 1 pound) peeled and cut into matchsticks (1 inch long by 1/4 inch wide)
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon reduced pomegranate juice (lemon juice or vinegar)
- coarse salt and freshly ground pepper
Directions
1
Place sliced leeks in a large bowl of cold water. Let stand for 5 to 10 minutes to rid them of dirt and sand. Lift out of water with a slotted spoon, and drain.
2
In a large nonstick skillet, heat olive oil over medium-high heat. Add leeks and other remaining ingredients, and cook, turning the vegetables frequently, until browned, about 15 minutes.
3
Reduce heat to medium, and continue to cook until vegetables are tender, about 10 minutes. Adjust seasonings; serve immediately.
4
Category:Moldovan Recipes
5
Category:Moldovan Appetizers
Recipe sourced from
fandom