|Stuffed Leeks with Leek Potato Salad|
The theme for Recipe Redux for April is "the first shoots of Spring." At this tme of year, you're seeing leeks, scallions, garlic scapes, pea shoots, ramps, rhubarb, and asparagus in farmer's markets and some grocery stores. This theme is courtesy of Katie@HealthyBites.
Here is the complete recipe.
Stuffed Leeks with Leek Potato SaladIngredients:
6 medium leeks, well washed, root end sliced off
2 cups cooked potatoes, peeled (such as gold, red, or russet)
1 hard cooked egg
1/4 cup reduced fat mayonnaise made with olive oil
2 Tbsp plain nonfat Greek-style yogurt
1/2 tsp. ground black pepper, or to taste
2 Tbsp finely chopped fresh parsley
When leeks have cooled, carefully removed the outermost two layers from each leek half. You should end up with 24 leek "boats." The inside layers of each steamed leek piece will be added to the potato salad below. Do not discard.For potato salad, combine 1 cup of chopped steamed leeks (the innermost leaves that were not used as a boat in the last step above) with cooked potatoes, egg, mayonnaise, yogurt and pepper. Mix well. Place a generous tablespoon of the potato salad in each leek boat. Sprinkle with parsley.
Makes 24 leek boats (or 6 servings of four each).
Nutrition Information per Serving (4 leek boats):134 calories, 4 g total fat, 0 g saturated fat, 32 mg cholesterol, 12g dietary fiber, 4 g protein, and 346 mg sodium. One serving of this low cost recipe provides an excellent source of vitamins A, C, and K.
Cost per Serving: $0.92Pricing Note: all ingredients were at “regular” prices.
|Tray of stuffed leeks with leek potato salad|
Click here to download and print a copy of this Stuffed Leeks with Leek Potato Salad recipe.
Be sure to check out these other great springtime recipes from other Receipe Reduxers.