LEEKS AND ONIONS RECIPE RECIPES

Name: Sauteed Leeks, Mushrooms & Onions
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 serving(s)
Ingredients: 1 cup onion, chopped; 1 1/2 cups mushrooms, cleaned and sliced; 2 cups leeks, cleaned,1/4 inch slice,white part and the start of the green only; 1 teaspoon dry oregano; salt and pepper; vegetable oil cooking spray

SAUTEED LEEKS, MUSHROOMS & ONIONS RECIPE - FOOD.COM

Sauteed Leeks, Mushrooms & Onions Recipe - Food.com image

This is a quick, easy, tasty combination. Serve as a side dish with sausages, a roast, with eggs or even BBQ. I like my veggies still crisp but if you want them soft cook leeks longer

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1 cup onion, chopped
1 1/2 cups mushrooms, cleaned and sliced
2 cups leeks, cleaned,1/4 inch slice,white part and the start of the green only
1 teaspoon dry oregano
salt and pepper
vegetable oil cooking spray

Steps:

Spray a non stick skillet with oil.
Saute the onions until tender and starting to brown.
Add Mushrooms and continue cooking for apprx 3 minutes.
Add leeks, salt, pepper& oregano.
Saute a further 8 minutes (if you like your veggies very soft cook longer).

Nutrition Facts : Calories 50.1, FatContent 0.3, SaturatedFatContent 0.1, CholesterolContent 0, SodiumContent 11.9, CarbohydrateContent 11.2, FiberContent 1.9, SugarContent 4, ProteinContent 2

BEETS, LEEKS AND ONIONS RECIPE - FOOD.COM

Beets, Leeks and Onions Recipe - Food.com image

Make and share this Beets, Leeks and Onions recipe from Food.com.

Total Time 1 hours 15 minutes

Prep Time 30 minutes

Cook Time 45 minutes

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

1 kg beet, small in size, raw, peeled and halved
2 onions, peeled and quartered
12 baby leeks, trimmed
4 large garlic cloves, peeled
4 tablespoons olive oil
2 sprigs fresh rosemary
4 bay leaves
100 ml balsamic vinegar

Steps:

Heat the oven to 425 degrees F.
Heat a heavy-based oven roasting pan on top of the stove and toss the vegetables and garlic.
Sprinkle with the oil.
Stir until they start to brown.
Add the herbs, sprinkle over the vinegar and season well.
Put the pan in the oven and roast for about 15 minutes, then reduce the heat to 375 degrees F and continue cooking for another 30 minutes or so, stirring 2 or 3 times until the beets are tender.
If the vegetables start to burn, add a little more oil and vinegar to the pan.

Nutrition Facts : Calories 420.9, FatContent 14.8, SaturatedFatContent 2.1, CholesterolContent 0, SodiumContent 248.4, CarbohydrateContent 69.5, FiberContent 10.7, SugarContent 32.7, ProteinContent 8.9

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