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Deliciously sweet and aromatic, this side dish nicely spices up any traditional meal. —Kathleen Thorson, Menomonee Falls, Wisconsin
This recipe is:
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Nutritional Facts 3/4 cup equals 187 calories, 4 g fat (3 g saturated fat), 10 mg cholesterol, 60 mg sodium, 37 g carbohydrate, 7 g fiber, 3 g protein.
Originally published as Agave Roasted Parsnips in Healthy Cooking October/November 2011, p47
Learn about LeeksA member of the onion family, leeks resemble oversize green onions, with wide green leaves, a fat white stalk and roots at the bulb end. Yet, the flavor of leeks is very subtle. Buy leeks with crisp, brightly colored leaves and an unblemished white stalk. Leeks that are larger than 1-1/2 inches in diameter will be less tender. Refrigerate leeks in a plastic bag for up to 5 days. Before using, cut off the roots. Trim the tough leaf ends. Slit the leek from end to end and wash thoroughly under cold water to remove dirt trapped between the leaf layers. Chop or slice the white portion to use in a variety of recipes.
A member of the onion family, leeks resemble oversize green onions, with wide green leaves, a fat white stalk and roots at the bulb end. Yet, the flavor of leeks is very subtle. Buy leeks with crisp, brightly colored leaves and an unblemished white stalk. Leeks that are larger than 1-1/2 inches in diameter will be less tender. Refrigerate leeks in a plastic bag for up to 5 days. Before using, cut off the roots. Trim the tough leaf ends. Slit the leek from end to end and wash thoroughly under cold water to remove dirt trapped between the leaf layers. Chop or slice the white portion to use in a variety of recipes.
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Reviewed on Nov. 21, 2011 by mfl
This is SO delicious...give it a try...
Reviewed on Oct. 14, 2011 by stampede
this is great!!!!!!!!!!!
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