Photo: Cala
Estimated Nutrition (whole recipe, rough)
359
Calories
6g
Protein
13g
Fat
52g
Carbs
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Seed | not in our table | 0 |
| Water | not in our table | 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
- 1 lb. new potatoes, halved
- 3 small leeks, trimmed
- 1 1/2 tablespoons butter
- 1 tablespoon mustard seeds
- 1 onion, chopped
- 1 garlic clove, thinly sliced
- 1/4 cup white wine
- 1 3/4 cups vegetable stock
- 1 3/4 cups water
- 2 teaspoons nutmeg
- small handful of cilantro, coarsely chopped
Directions
1
1.Halve the leeks lengthwise and then cut across into thin slices.
2
2.Melt butter into a saucepan. Add the potatoes, mustard seeds, onion, garlic, white wine and sauté for 5 minutes.
3
3.Add vegetable stock, water and nutmeg and bring to a boil. Reduce heat, cover and simmer for 10 minutes or until potatoes are tender.
4
4.Add leeks and cilantro and simmer for 5 minutes.
Recipe sourced from
fandom